About this Dish
A warming Himalayan noodle soup with vegetables and meat in spiced broth.
History & Origin
Thukpa came to Nepal via Tibetan refugee communities, becoming a beloved cold-weather dish in the mountainous north, especially around Kathmandu and Pokhara.
IngredientsServes 3
🍜Thick wheat noodles or egg noodles, 200g
🍗Chicken thighs, 400g cut into bite-sized pieces
🧅Onion, 1 large finely chopped
🧄Garlic, 5 cloves minced
🫚Fresh ginger, 1 inch piece grated
🍅Tomatoes, 2 medium roughly chopped
🥕Carrot, 1 medium thinly sliced
🥬Spinach or bok choy, 2 large handfuls
🌶️Red chilli powder, 1 teaspoon
🫙Cumin, coriander and turmeric powder, 1 teaspoon each
Method
1
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and fry for 5-6 minutes until golden and softened, then stir in the garlic and ginger and cook for another 2 minutes until fragrant.2
Add the tomatoes along with the cumin, coriander, turmeric and chilli powder. Stir everything together and cook for 5 minutes, pressing the tomatoes down until they break apart and form a thick masala paste.3
Add the chicken pieces to the pot and stir to coat them well in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside.4
Pour in 1.2 litres of water or chicken stock and bring to a boil. Season generously with salt, then reduce the heat and let the broth simmer for 15 minutes so the chicken cooks through and the flavours develop.5
Add the sliced carrot and cook for 5 minutes, then add the noodles directly into the simmering broth. Cook according to the noodle packet instructions, usually around 6-8 minutes, stirring occasionally to prevent sticking.6
Stir in the spinach or bok choy in the final minute of cooking and let it wilt gently. Taste the broth and adjust salt or chilli to your liking, then ladle into deep bowls and serve hot, garnished with fresh coriander if you have it.7
Divide the noodles into bowls and ladle the hot soup and chicken over the top. Serve immediately with extra chilli and a squeeze of lemon if you like.User Reviews
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