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A hearty and comforting Tibetan noodle soup featuring chewy, hand-pulled noodles. Simmered in a savory chicken and vegetable broth, this one-pot meal is perfect for a chilly day and brings Himalayan warmth to your kitchen.
For 4 servings
Prepare the Noodle Dough
Sauté Aromatics and Chicken
This recipe goes great with these complete meals
A hearty and comforting Tibetan noodle soup featuring chewy, hand-pulled noodles. Simmered in a savory chicken and vegetable broth, this one-pot meal is perfect for a chilly day and brings Himalayan warmth to your kitchen.
This Tibetan recipe takes 80 minutes to prepare and yields 4 servings. At 539.7 calories per serving with 31.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Soup Base
Simmer the Broth
Pull and Cook the Noodles
Finish and Serve
Replace chicken with firm tofu or a mix of mushrooms (like shiitake and cremini). Use vegetable broth instead of chicken broth.
Add 1-2 chopped green chilies along with the ginger and garlic paste. You can also add a swirl of chili oil to each bowl before serving.
Substitute the chicken with thinly sliced beef sirloin or flank steak. Add the beef after the tomatoes have cooked down and simmer until tender.
The chicken in this soup provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Vegetables like bok choy, tomatoes, and onions offer essential nutrients, including Vitamin C, Vitamin K, and antioxidants that help protect the body from damage.
As a broth-based soup, Laktho is hydrating and its warmth can be soothing, especially when you're feeling under the weather. The ginger and garlic also have immunity-boosting properties.
Laktho can be a well-balanced and nutritious meal. It provides protein from chicken, carbohydrates from the noodles, and vitamins from vegetables like bok choy and tomatoes. Using low-sodium broth and controlling the amount of oil can make it even healthier.
A typical serving of this Laktho recipe contains approximately 450-550 calories, depending on the exact ingredients used, particularly the cut of chicken and amount of oil.
It's best to pull and cook the noodles just before serving for the ideal chewy texture. If you must, you can make the dough up to 24 hours in advance and store it, well-wrapped, in the refrigerator. Let it come to room temperature for 30 minutes before rolling and pulling.
Sichuan peppercorns provide a unique numbing sensation (ma la). If you can't find them, you can simply omit them. The soup will still be delicious, just without that characteristic tingle.
This soup is very versatile. You can add sliced carrots, mushrooms, bell peppers, or even daikon radish. Add harder vegetables along with the onions and softer ones towards the end with the bok choy.
A heartwarming Tibetan noodle soup brimming with fresh vegetables and a savory, spiced broth. This one-pot meal is perfect for a chilly day, offering comfort and nourishment in every spoonful.
A soul-warming Tibetan noodle soup from the Himalayas, brimming with tender chicken, hearty noodles, and fresh vegetables. This one-pot meal is fragrant with ginger, garlic, and a hint of spice, perfect for a chilly day.
