Tibetan Cheese Soup Churu Vegetarian Food

THUKPA

Steps:

• In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
• Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
• Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
• Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

TIBETAN CHEESE SOUP (CHURU) VEGETARIAN

Steps:

• Fry the onion in oil until brown and soft.
• Add the paprika, garlic and ginger and fry briefly.
• Add the chili, stir, then turn the heat down and add the cheese.
• When the cheese has melted, add the tomato and water.
• Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
• Bring to the boil while stirring.
• Remove from the heat as soon as the soup had thickened.
• Serve with bread or tsampa.