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Zachum Tshoem (Picnic Curry)
Contains Chicken | Contains Dairy | Contains Egg | Gluten-Free | Spicy
Spring days in Bhutan are pretty magical—blue-amber skies with puffs of translucent clouds, lush green trees and flowers everywhere in their bloomy colourful glory.
Too good a day to be indoors, our dear guide Mrs TP prepared a picnic for us after we attended a festival. I don’t know how she did it but in no time at all, she whipped up a magnificent spread of dishes!
Laid cosily on a rug were countless cute little bowls and plates of homecooked delights—the familiar Bhutanese must-haves of chilli cheese, ezay, red rice and dumplings amongst other steaming hot dishes. We ate a lot. How could we not? Such labour of love and a beautiful memory of spring in the warmth of fellowship and good food! This SouperChef Special pays tribute to our glorious picnic, inspired by the chicken dish and chilli cheese Mrs TP prepared! I love this soup, amped up with our very own marinated chicken thigh with the appetising fiery heat of chilli. It’s suitably named Picnic Curry and now you know why!
Ingredients: Chicken stock (water, chicken bones, carrots, onions, leeks, herbs), marinated chicken thigh, potatoes, white radish, oyster mushrooms, shiitake mushrooms, tomatoes, cream cheese, feta cheese, cheddar cheese, green chillies, dried red chillies, leeks, eggs, chilli powder, garlic, onions, ginger, coriander, salt
Condiments: Zow (roasted rice), coriander