All posts filed under “INEXPENSIVE

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BULGARIA: Supa Topcheta (Bulgarian meatball soup) Супа топчета

BULGARIA: Supa Topcheta/Супа топчета

2014_11_soop_bulgaria-13Here’s what we learned about Bulgaria in  our research this week:

  •  Yogurt is extremely popular in Bulgaria and eating it is believed to give you a longer life.
  • Bulgarians shake their heads to mean yes and nod for no.
  • Bulgaria is the oldest country in Europe that hasn’t changed its name since it was first established in 681 AD.
  • Mark Zuckerberg (Facebook) is named after his grandfather (Marko) who emigrated from Bulgaria in 1940.
  • Many believe that wine has been produced in Bulgaria since the stone age!

I had the great fortune to attend a singing workshop with the lovely ladies of Kitka Vocal Ensemble where I learned how to sing in the Eastern European style.  The technique involves a different use of my throat/nose than I had ever been exposed to and the harmonies are haunting.  Here is a gorgeous song by Kitka.  I honestly don’t know if it’s Bulgarian, but it sure is pretty.  And here is a Bulgarian group singing in traditional Bulgarian costumes.


Calvin found this recipe on pinterest and was sold the minute he saw the word “meatballs”.  We love us some meatballs in our house – from Italian wedding soup, to Vietnamese beef balls in our pho, spaghetti and meatballs – we love them all.  And now we have a new favorite meatball that is also GLUTEN FREE!!  Whoo-hoo!  In Bulgaria, they add rice to their meatballs instead of bread and, I’m telling you we will be doing the same henceforth in our house.  I was a little confused by all the recipes I found online because none of them told me whether the rice should be cooked or uncooked when adding them to the meatballs, so I rolled the dice and opted for uncooked which was correct.  Phew!

Supa Topcheta can be made about as many different ways as our own Chicken Noodle soup, so this recipe is an amalgam of various recipes found online with a few of our own ideas tossed in for good measure.  In the end, it was a winner.  All thumbs up!2014_11_soop_bulgaria-11Apparently, it was “everyone wear red” night at our house.  I didn’t even notice until processing the photos.  Funny.  Also, if you don’t like losing, never play Yahtzee with Calvin.  He is a ringer.  You have been warned.

2014_11_soop_bulgaria-1Supa Topcheta (Bulgarian meatball soup) Супа топчета
Serves 4-6


For the Meatballs

  • 1 lb ground beef
  • 1 small yellow onion, minced
  • 1/2 cup white rice, uncooked
  • 1 egg
  • 1 teaspoon dried savory
  • salt and freshly ground black pepper
  • 1 cup gluten free flour (I used Pamela’s)

For the Soup

  • 4 cups water
  • 4 cups beef broth
  • 1 tablespoon salt
  • 3 carrots, peeled and sliced
  • 1 small celery root, cubed into 1/2 inch cubes
  • 1 cup cherry tomatoes
  • 2 tablespoons flat leaf parsley, chopped
  • 1/2 cup plain Greek yogurt (not fat free)
  • 2 egg yolks
  • juice of 1/2 lemon
  • salt and freshly ground black pepper to taste


  1. Prepare the meatballs by combining all the meatball ingredients EXCEPT the flour in a large bowl and mixing well by hand.   Allow to rest for a minimum of 30 minutes (more for better flavor) to allow flavors to meld. Once meat has rested, roll into 1 inch meatballs.  2014_11_soop_bulgaria-2
  2. Roll each meatball in gluten free flour and shake off any excess.  2014_11_soop_bulgaria-6
  3. Bring the water and beef broth to a boil in a large soup pot.  Add salt.  When water is boiling vigorously, add meatballs in batches – maintaining a solid boil.  Once all meatballs have been added, add carrots, celery root and tomatoes.  Reduce heat and simmer 20-25 minutes until the vegetables are tender.2014_11_soop_bulgaria-8
  4. Meanwhile, in a small bowl or measuring cup, whisk egg yolks until smooth.  Add yogurt and lemon juice and whisk well until smooth.2014_11_soop_bulgaria-7
  5. Add 1/2 cup of the hot broth from the soup pot in a thin stream – stirring constantly.  If you add the broth too quickly, the egg/yogurt will curdle, so make sure to go slow and steady as  you add the hot broth to the egg/yogurt.  Once you have added 1/2 cup of hot broth, slowly pour the egg/yogurt into the soup pot – again going slowly and stirring constantly
  6. Finally stir in the chopped parsley and serve.



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JAPAN: Toshikoshi – Soba Noodle Soup 年越しそば

JAPAN: Toshikoshi – Soba Noodle Soup 年越しそば

soop_japan_1114-8Here’s what we learned about Japan in  our research this week:

  •  Buckwheat noodles (soba) are traditionally eaten in Japan at midnight on New Year’s eve.    According to wikipedia, “the tradition started around Edo period (1603-1867) and there are several theories believed that long soba noodles symbolize a long life.”
  • A recent study revealed that approximately 50% of Japanese citizens eat toshikoshi soba on New Year’s eve.
  • While buckwheat is gluten free, many soba noodles are made with both buckwheat and regular wheat.  Check the packages carefully to find 100% buckwheat noodles if you eat gluten-free.

Here is a fun video showing you how easy toshikoshi soba is to make and how fun it is to say.


Remember back when Beckett chose Nsusu and Fufu because he could run around yelling those two words at the top of his lungs?  Anyone want to guess why we made toshikoshi soba this week? 

That only went on for 20 minutes or so.  No idea why schnitzel was part of his chant.  Anyway, our first attempt at toshikoshi soba was a complete flop and rendered utterly inedible due to the insane amounts of salt.  Luckily, we had also made sushi and, since Dungeness crab season just started, a cucumber crab salad, so we didn’t go hungry.  Plus, our friends arrived with fun Japanese sodas that had the kids so entranced, they barely noticed the food at all.soop_japan_1114-12Refusing to accept defeat, I retooled the recipe and nailed it this morning.    The fun part of toshikoshi is that you can add whatever floats your boat to the soup.  The first night (pictured here) included some leftover pork loin we had in the fridge, enoki mushrooms, and fish cakes.  This morning, we used shiitake mushrooms, spinach, and eggs (pictured at the bottom of this post).  The most important part of this soup is the broth and the noodles – the rest is just fun creation.  If you have kids who aren’t so sure about trying new “ethnic” foods, a nice way to introduce them to Japanese food might be to make toshikoshi and allow them to put in whatever toppings they would like (like taco night only with Japanese soup!).


Toshikoshi – Soba Noodle Soup 年越しそば
Serves 4


    • 8 cups water
    • 1 oz sliced dried shiitake mushrooms
    • 2 teaspoons HonDashi bonito soup stock granules *
    • 1/2 cup tamari (gluten free soy sauce)
    • 1/2 cup mirin
    • 1 tablespoon sugar (more to taste)
    • 200g package soba 100% buckwheat noodles
    • 2 large handfuls baby spinach leaves, optional
    • 2 eggs, soft boiled, peeled and cut in half lengthwise, optional
    • 4 green onions, sliced thin
    • 1 package Enoki mushrooms, ends trimmed and separated, optional
    • 6 ounce log fish cake, sliced into thin half moons, optional **
    • Cooked pork loin slices, optional
    • Shichimi Togarashi (Japanese pepper spice)


  1. In a large soup pot, bring water, shiitake mushrooms, and HonDashi to a boil.  Add tamari, mirin, and sugar.  Reduce heat to simmer and cover.soop_japan_1114-2
  2. Meanwhile, bring a large pot of water to a boil.  Add the soba noodles and cook until al dente – approximately 8 minutes.  Drain noodles and rinse well under cold water to remove any excess starch.soop_japan_1114-5
  3. While noodles cook, prepare all garnishes.soop_japan_1114-3
  4. Prepare bowls by adding noodles and garnishes to bowls.soop_japan_1114-11
  5. Add spinach to broth and cook until wilted.  Gently ladle spinach and broth onto noodles and garnishes.  Serve with Shichimi Mogarashi if you like things spicy.photosoop_japan_1114-10

Cook’s Notes

*  HonDashi is a flavor additive that contains fish and msg among other things and gives a very rich umami flavor.  You can make your own dashi if you prefer or you can substitute the dashi with salt.

** Many types of Japanese fish cakes contain gluten.  Be sure to read the packages carefully.

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SWEDEN: Ärtsoppa + Pannkakor med Sylt Lingon (Yellow Pea Soup + Swedish pancakes with lingonberry jam)

SWEDEN: Ärtsoppa + Pannkakor med Sylt Lingon (Yellow Pea Soup + Swedish pancakes with lingonberry jam)


Here’s what we learned about Ärtsoppa in  our research this week:

  •  Ärtsoppa (EHRT-soh-puh) is traditionally eaten on Thursdays in Sweden.  It’s said that even the King of Sweden eats this on Thursdays.  This tradition dates back to the middle ages.
  • The Finnish eat this same soup, but with green peas.
  • In Sweden, ärtsoppa is served in schools, the military, hospitals, government offices, and many restaurants on Thursdays.
  • It is traditionally eaten with Swedish pancakes and lingonberry jam.  Also, these pancakes are not eaten for breakfast, but rather as a lunch/dinner item.  That said, we had the leftovers for breakfast the next day.  😉
  • The traditional beverage that accompanies this meal is a liqueur called Punsch.  It is not easy to find, but I HIGHLY recommend you seek out a bottle.  It is low alcohol, sweet, and complex.  It’s fantastic alone, over ice, served hot, with sparkling water, with lemon squeezed in, in your coffee… you get the point.  Here’s more about Punsch.  If you can’t find it in a store near you, there’s always online: K&L Wine Merchants has it available.
  • “When it rains soup, the poor man has no spoon” ~ SWEDISH PROVERB


Screen Shot 2014-10-17 at 10.22.24 AMWhat an exciting night in Casa SOOP.  Not only did the SF Giants win the game that will send them to the world series (sorry Cardinals fans), but we got to have pea soup, Swedish pancakes, Swedish punsch, AND we got a visit from the fire department.  As it turns out baseball games, liqueur and making pancakes don’t go so well together.  (Quick shout out to my local fire department:  thank you for responding so quickly!  Next time, I will not walk away from a browning Swedish pancake to watch a home run hit!)soop_sweden_oct14-25

Okay, so deviating a bit from our traditional Sunday SOOP, we ate this soup on a Thursday as it is done in Sweden.  Frankly, I did not give the soup enough time to cook (the recipe has been adjusted to reflect an increased cooking time), but since it was a school night, we forged ahead and just ate it a little crunchy.  Even still, it was a hit.  I have said my whole life that I don’t like split pea soup (sorry mom), but this recipe converted me.  As it was cooking, I was pretty much grumbling under my breath about how it smells like split pea soup, but my boys all kept talking about how great it smelled, so I figured at least 3 people would like the soup.  Turns out I liked it too.

Every thumb up!  Ärtsoppa  + Pannkakor med Sylt Lingon + Värmlandskorv (pork/potato sausage)

Every thumb up! Ärtsoppa + Pannkakor med Sylt Lingon + Värmlandskorv (pork/potato sausage)

A trip to IKEA will yield you not only Swedish mustard and lingonberry jam, but also all kinds of fun chocolates, cookies, and other Swedish goodies.  Maybe that’s why the kids were so excited about dinner last night!  Do hunt down the Swedish Punsch too.   There is a non-alcoholic version as well where you can add your own gin to make a fab cocktail.  The boys got to have some of the non-alcoholic mixed with elderflower juice from Ikea.  Happy campers.

This is the liqueur you want to try to find.  If you don't like it, don't worry - I'll drink it for you.

This is the liqueur you want to try to find. If you don’t like it, don’t worry – I’ll drink it for you.

Scratching off Sweden!

Scratching off Sweden!

Serves 6


  • 2 cups dried yellow peas*
  • 1  large smoked ham hock**
  • 6 cups water
  • 1 small onion
  • 1 carrot, chopped small (I cheated and used Trader Joes’ shredded carrots)
  • 8  cloves
  • 2 medium onion, finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, plus a few stalks  for garnish
  • 1/2 teaspoon – 2 teaspoons salt depending on how salty your ham hock is
  • 1 teaspoon freshly ground black pepper
  • Whole grain mustard***


  1. Soak yellow peas for about 12-24 hours – discarding any impurities.

    Before soaking overnight on the left; post soaking on the right.  Huge difference!

    Before soaking overnight on the left; post soaking on the right. Huge difference!

  2. Prepare small onion by spiking it with the 8 cloves.
  3. After soaking, rinse the peas and add them to a large soup pot along with 6 cups water, ham hock, chopped onion, carrot, cloved onion, and thyme.  Bring to a boil then reduce to a simmer and cover.
  4. Cook with the lid on, stirring occasionally, until the peas are soft enough approximately 6 hours****.soop_sweden_oct14-14
  5. When it is tender, remove the meat and cut into small pieces and return meat to the soup – discarding bones, fat and gristle.soop_sweden_oct14-29
  6. Remove and discard cloved onion.  If desired, use an immersion blender to puree soup (we did).
  7. Check for seasonings – adding more salt or pepper.soop_sweden_oct14-24
  8. Serve with whole grain mustard – each person adding as much as they like to their tastes.

Cook’s Notes

* Nordic yellow peas are not the easiest thing to come by.  I found them at a Scandinavian grocery store in Berkeley.  They do mail orders.  Nordic House has the whole yellow peas which are more traditional, but split yellow peas can be used if you can’t find the whole yellow peas.  If you use split yellow peas, you do not need to soak the peas over night – just begin soaking them the morning you plan to make this soup.  Bob’s Red Mill carries split yellow peas.

** This can be made vegetarian by omitting the ham hock.  Since a lot of the salt/depth of flavor comes from the ham hock, please replace the ham by adding a vegetarian bouillon cube.

*** Ikea sells whole grain mustard that is unlike any mustard we’ve tasted before.  It’s almost like a cross of dijon, honey mustard, and gouldens.  It is quite spicy, but sweet at the same time and was absolutely delicious in this soup.  If you don’t live near an Ikea, I’d recommend dijon with a little bit of honey stirred in as a substitute.  Beckett found it a little too spicy for his liking, but found the lingonberry jam quite delightful.
soop_sweden_oct14-19 soop_sweden_oct14-22

**** Split yellow peas will take at least half the time.  Next time I will use split yellow peas.  😉

Pannkakor med Sylt Lingon  | Gluten-Free Swedish Pancakes with Lingonberries
Makes 12 pancakes depending on the size of your frying pan.

  • 6 eggs
  • 5 cups of milk
  • 1 teaspoon salt
  • 2 1/4 cups gluten-free all-purpose flour*
  • 4 tablespoons of butter, melted
  1. Preheat oven to “warm” or lowest setting and place a plate or cookie sheet in the oven.
  2. Whisk the eggs and add in the milk- continuing to whisk until blended. Add flour, salt and melted butter and mix together until thoroughly combined.  Batter should be fairly thin – about half as thick as traditional American pancake batter.
  3. Spoon 1/2 cup of batter into a large buttered frying pan at medium-low heat and spread the mixture around by tilting the pan as you would for a crepe.soop_sweden_oct14-20
  4. Brown the pancake on one side – watching for bubbles to form on the top.  Before flipping, take a peek and make sure bottom side is browned.  Flip your pancake over and brown on the other side.soop_sweden_oct14-17
  5. Once browned on both sides, place in oven to keep warm while you make the rest of the pancakes.
  6. Serve with a generous spoonful of lingonberry preserves (this can be found at IKEA)

* THIS is my go to all-purpose GF flour.  It hasn’t let me down yet.  I make a big batch of it and use it in everything.  It was truly hard to tell that these pancakes were gluten-free.

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USA: Chicken Noodle Soup

USA: “Hangover” Chicken Noodle Soup


I was a little chagrined when Calvin drew USA so early in the game, but so be it.  And the obvious answer to “what is the classic soup from the USA?”?  Chicken Noodle, of course.  But, let’s face it; everyone and their mother has a chicken noodle soup recipe.  So for this week, I can either try to find the most traditional recipe ever or off road a little bit and reinvent the wheel perhaps.  So, being the, er, quirky gal I am, I’m off-roading.  Without further ado, I present you with the chicken noodle soup I cooked in undergrad whenever I had a hangover.  (Since this is for and with the kids, I won’t mention how frequently I cooked this soup.)

It all started with a hangover and the need/desire for something comforting to my brain and my stomach.  Opening the fridge revealed standard chicken noodle soup fixings (except the carrots which I didn’t have) and as I had been fairly unkind to my body the night before I decided to  throw in a little bit of everything green I had in there.  And “hangover soup” was born.  It’s a little bit crunchy, a little bit tangy,  a lot of green, and a lot of good.  Oh, and it works. Hangovers (or colds for that matter)  be gone!soop_USA_sept14-33

“Hangover” Chicken Noodle Soup
Serves 4


    • 1 tablespoon olive oil
    • 1.5 pounds skinless boneless chicken thighs
    • 1 small yellow onion, chopped
    • 4 cloves of garlic, chopped
    • 4 stalks celery, sliced into 1/4″ half moons
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 tablespoon fresh black pepper
    • 8 cups chicken stock (preferably homemade)
    • 1 cup dried pasta of your choice (we used Jovial gluten free fusilli)
    • 1/2 cup fresh Italian parsley (including stems), minced
    • 1 cup celery, minced
    • juice of 3 limes
    • salt and pepper to taste
    • lime wedges to serve


  1. In a large soup pot, heat olive oil on medium. Generously salt and pepper both sides of chicken thighs. Brown chicken until both sides are browned, about 5 minutes a side. Remove chicken from pan and set aside.soop_USA_sept14-34soop_USA_sept14-35soop_USA_sept14-1
  2. In the same pan add onions and saute on low until translucent. Add garlic, celery, and herbs. Saute  for about 8 minutes. Add chicken broth and let simmer for 15 minutes.soop_USA_sept14-13
  3. Meanwhile shred chicken into bite-sized pieces. Add meat and any juices that may have settled in the plate to the simmering broth. Once chicken has been added and is cooked through, allow another 15 minutes of simmer time for flavors to merge.soop_USA_sept14-4
  4. Meanwhile, prepare pasta according to directions – removing it from hot water when it is quite al dente.  (We did a taste test of various GF pastas and found that Jovial’s brown rice pasta held up wonderfully and was everything we wanted in our chicken noodle soup.  Trader joes’ brown rice/quinoa pasta was a close 2nd.)soop_USA_sept14-7
  5. Add fresh parsley, celery, and lime juice.  Season with salt and pepper as needed to taste.  To serve, add pasta to bowl and top with soup.

    You see that jersey Calvin is wearing? Balotelli is and Italian soccer player nicknamed Super Mario by fans because of his surprising actions on and off the field. Like Balotelli, like Calvin. I think we have a new nickname for him.


    Pre-meal taste testing gets two thumbs up and a tongue.


Nearly 9 years ago, when I was heavily pregnant with Calvin and Beckett was only 18 months old, I was still working as a wedding photographer and was having a hard time keeping up with life.  I posted an ad on craigslist for a mother’s helper and an angel responded.  Auntie Edie walked into our house and hearts and our life has been so much richer ever since.

So, when Calvin drew the USA, I posted on facebook asking my friends for the best ever chicken noodle soup recipe and Auntie Edie responded with how she makes hers.  Today’s soup version is an amalgam of my hangover cure made with her grown up technique (aka: a technique I never could have accomplished in undergrad – especially not with an hangover).  When I was in school, I just used canned chicken stock and boiled chicken breasts in the broth before shredding it.  It was good, but Auntie Edie’s technique of browning chicken thighs in the pan first made our soup so much richer and more umphy (my made up word of the day to describe good).  Thumbs up Auntie Edie – this version is sure to become a staple in our house. soop_USA_sept14-17

Thanks for joining us Auntie Edie and for making our lives so much more umphy!

A hangover is not required to enjoy this soup.  Hangover soup freezes really well.  Just leave out the pasta and make some fresh when you defrost the soup.  This soup is also really great with rice, quinoa, or no grains whatsoever.  I will occasionally also throw in a handful or two of spinach, baby kale, or chard if I have it on hand.  You can’t go wrong really – just toss in whatever veggies you love.

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NEPAL: Chicken Thukpa

NEPAL: Thukpa


Screen Shot 2014-09-13 at 2.21.51 PM  When my husband and I spent a dreamy month in Nepa before we got married (15 years ago!), our favorite meal was also (luckily) the meal we ate for breakfast, lunch and dinner: Dal Bhat*.  Dal Bhat, a lentil stew served with rice, is every backpacker’s staple fare and the national dish of Nepal.  Hearty, filling, and warming, it hits the spot after a long day of trekking.  We love(d) it so much it also hits the spot about once a month in our house.  SO, for our SOOP project this week, S is in charge of picking the soup and when I suggested Dal Bhat, he said “No way!  We have that allllllll the time.  I want to pick something different.”  Per the rules I made for myself for how this whole project will work, the boy who picks the country out of the cup also gets to pick the soup.  And pick he did.  The boy loves spring rolls and picked Thukpa because he says it sounds like spring roll soup.

*Dal Bhat is insanely delicious and Sasha over at Global Table Adventure has a fantastic recipe that is quick, CHEAP, really close to how it tastes in Nepal and vegetarian.  We eat it with basmati rice, roasted cauliflower florets that have been tossed in olive oil and curry powder, and usually a green salad.  Mmm.  Now I’m hungry.  Might have to make this for dinner tomorrow!

Thukpa, traditionally a Tibetan soup (the name translates from Tibetan as ‘noodles’),  has crossed the border into Nepal with wild abandon and is now popular all over Nepal as well as northern India.  It consists of spicy broth, long thin noodles, vegetables, spices, and is found vegetarian and with every meat you can imagine (in fact, I think we may have eaten this with yak meat in Kathmandu).  For our version, S chose chicken, rice noodles (to remain close to his spring roll vision), and carrots and cilantro.  I threw in the red pepper and bean sprouts (both traditional additions) for color and texture.  A few of the spices are a little hard to come by, but we’re fortunate to have many places to scoop up ethnic goods around us and we grabbed asafoetida and szechwan pepper at Oaktown Spice Shop in Oakland, but you can also find the spices online at Penzeys and Kalustyan’s.

Screen Shot 2014-09-13 at 2.23.22 PM

1999 Mustang, Nepal Trek Day 7: Marang (Chogo) La Pass – 13,878 feet / 4,230 meters. I hiked in a skirt to be more respectful of the local culture. I looked goooood didn’t I?

During our month in Nepal, we spent many long hours with our guides learning about Nepali cuisine, culture and language and teaching them important things like the game of spoons and various card tricks.  A few of the phrases we learned have stuck with us through the years and my husband is known to say to me as I approach some arduous task (hiking up a steep trail, folding the week’s laundry, getting the kids in the car on time in the morning), “Lahk bahk, didi.  Lahk bahk!”  (Translation almost there, big sister.  Almost there!).  Another phrase we use all the time is “Ookus mookus”.  It means, essentially, I am so full I am about to explode.

Screen Shot 2014-09-13 at 2.18.01 PM

From the left, the King of Mustang, our government liaison, us, and our guide Bhim Bahadur Lama. Jigme Palbar Bista, the last king of the remote kingdom of Mustang in Nepal’s Himalayas, was born around 1930 in Lo Manthang, once the capital of the former Tibetan kingdom of Lo. The youngest son of King Angun Tenzing Tandul, he inherited the throne in 1964. He likes orange Tang and is most grateful if you bring him some when visiting.

So, friends, with that we’ll get to cooking and (hopefully) by the end we will all be Ookus mookus!  To really get in the mood, create a Pandora station with the artist Udit Narayan or download THIS album.  We bought this album on the streets of Kathmandu and listened to it during both of our boys’ births and groove out to it all the time.  I hope you like it as much as we do.

Screen Shot 2014-09-13 at 2.24.56 PM

1999 Boudhanath Stupa, Kathmandu and rain clouds in the background. We got very wet that day.


Nepalese Thukpa
Serving: 4-6

Spice paste

    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1 tsp fresh ginger, chopped
    • 1 tsp ground cumin
    • ½ tsp ground turmeric
    • ¼ tsp ground Szechwan pepper
    • 1 pinch asafoetida powder
    • 1-3  jalapeño chili, deseeded, chopped (depending on how spicy you want it)
    • 1 tbsp cilantro, chopped
    • 1 tbsp fresh lime juice
    • 1 large tomato, chopped


      • 1 tbsp ghee
      • 8 cups chicken stock
      • ½ lb skinless/boneless chicken thighs
      • 300 g rice noodles
      • 1 large carrot, cut into thin matchsticks
      • ½ red bell pepper, thinly sliced
      • 1 cup mung bean sprouts
      • 1 tbsp lemon juice
      • salt and pepper, to taste
      • chopped cilantro, to serve
      • nepali chili sauce, to serve (recipe below)


      1. To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until minced. Then add the tomatoes and process again until combined into a rough paste.soop_nepal_sept14-21soop_nepal_sept14-28
      1. Heat the ghee in a large saucepan over medium heat. Add the spice paste and cook, stirring constantly, for 5 minutes, until quite aromatic and the paste becomes soft.soop_nepal_sept14-29
      1.     Carefully pour in the chicken stock (it may sizzle at first) and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken thighs and simmer gently for 10 minutes, or until chicken is cooked through. Remove chicken from the stock and roughly shred.soop_nepal_sept14-35
      1.  Meanwhile, bring large pot of water to boil. Add rice noodles and cook for 2 minutes or until al dente. Drain and rinse in cold water. Drain again and set aside.soop_nepal_sept14-32soop_nepal_sept14-34
      1. Add the carrot, bell pepper, and mung bean sprouts to the soup and simmer for 2–3 minutes, until the vegetables are just tender.soop_nepal_sept14-39
      1. Add lemon juice and season to taste – adding more salt or pepper as necessary.
      1. Divide the noodles between bowls (for pretty presentation, mound the noodles all on one side of the bowl) and top with the shredded chicken. Ladle the stock and vegetables over the noodles and top with chopped cilantro. Serve with chili sauce.soop_nepal_sept14-38

* Asafoetida and Szechwan pepper can generally both be found in spice stores online as well as local Indian markets. The traditional pepper used in Nepali Thukpa (timur) is currently unavailable in the United States, but Szechwan pepper provides a similar tongue tingling spice. Traditionally, it is served with a vinegary chili sauce.  Here is the one we made and used:

Garlicky Red Chili Hot Sauce (pictured above with the ingredients for Thukpa)
Yield: 2 cups (aka: enough to last you a very, very, very long time)
Recipe by Melissa Clark printed in the NYTimes 8/25/10

    • 4 hot red or orange chili peppers, such as habañero
    • 2 red bell peppers (3/4 pound), roughly chopped
    • 5 garlic cloves, roughly chopped
    • 3/4 cup distilled white vinegar
    • 1/2 teaspoon kosher salt.
    1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
    2. Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.


This is officially my first favorite soup.  It was quick, flavorful, filling, inexpensive, and fun.  We found that the Chili sauce was absolutely necessary for the tongue tingling fun.  If you don’t have the time or the desire to make your own, sriracha would be a nice option.

Our good friends joined us as we blasted Bollywood tunes, and slurped noodles to our hearts content.  Our thukpa was served on the metal plates we picked up years ago in India with basmati rice, melon, and a chopped cauliflower that we roasted in the oven with a couple boxes of Trader Joes’ frozen chana masala (chickpea curry).  It’s one of my favorite Trader Joe’s dinner hacks.  Our meal got 3 thumbs up and one medium thumb (perhaps because it was his brother who made it and he simply can’t approve of anything his brother does right now) so I’m going to say it was a success!



soop_nepal_sept14-44After dinner, we pulled out our slide projector and, once we finished answering the questions about what a slide projector is and how our photos are on the little pieces of plastic (called film),  ran through some of the hundreds of slides we took in Nepal.  What a wonderful way to cap off the night – the boys learned more about Nepal, about our trip, and about the history of photography.


Oh, the irony. We covered our TV with a white sheet to be able to show our slides. We are so retro that way!