Pork Thukpa (Tibetan Noodle Soup) सुंगुरको थुक्पा

Pork Thukpa is a delicious warming noodle soup. Thukpa originates in Tibet and simply means a soup with noodles. Nepal has really embraced Thukpa and has added it's own spin. Pork is not traditionally used as an ingredient in Thukpa but the region of Nepal my family is from called Dharan, Pork is very popular and Pork Thukpa is a favourite! This blend of rich flavors makes it a comforting dish that really gives so much warmth. In Nepal, you'll find Thukpa in many restaurants and homes, especially during the winter months. Every family has their own way of making it to help warm up.

The key to this Pork Thukpa is a homemade pork broth simmered for a long time, creating a rich flavor. Pan-fried or grilled pork, cooked just right, adds another layer of flavor, and a side of tomato chilli achar (sauce) with hints of a warming pepper called timmur lets everyone adjust the spice to their liking. Friends who don't like spice can still enjoy it without the chilli sauce.

Feel free to toss in your favorite veggies for extra flavor and nutrition. This Pork Thukpa isn't just food; it's a warm blanket in a bowl. I'm so happy to share this recipe with you, and I hope it brings a little warmth to your day!

What is Pork Thukpa and how do you eat it?

In Tibetan cuisine, traditional thukpa features a rich mutton broth and fresh, hand-pulled noodles.

In Nepal, this comforting soup has been adapted to the regional ingredients available. Nepali spices and fresh regional vegetables transform it. For example in the eastern part of Nepal where my family is from Pork is a very popular meat therefore it is often used in Thukpas. Feel free to toss in your own favorite protein or vegetables for even more flavor and nourishment.

Its versatility allows it to be enjoyed any time of day, whether for a cozy breakfast, a comforting lunch, or a satisfying dinner.

Suggested Alterations

1. Vegetable Variation: Instead of the traditional vegetables, experiment with other fresh veggies like mushrooms, zucchini, bell peppers, spinach for added flavor and nutrition.
2. Noodle Alternatives: Try swapping the type of noodles you use. For example: rice noodles, wheat noodles, soba, udon, potato noodles
3. Protein Swap: Instead of pork, consider using chicken, beef, or tofu for a different protein option. Seafood lovers could also try shrimp or fish.
4. Spice Adjustments: Modify the spice levels to your taste by adjusting the amount of chilli, or experiment with different spices like cumin, fennel, or star anise for a unique twist.
5. Crunchy Garnish: Add some texture by garnishing with fried garlic, shallots, or crushed peanuts.

Tips and Pearls in making Pork Thukpa

1. Homemade Broth: Make the broth from scratch by simmering pork with aromatics for a rich and flavorful base.
2. Best Pork Cuts: Choose cuts that have a good balance of fat and meat, like pork belly or loin chops. If you're going to the butcher, ask for some bones or throw in some pork ribs to enrich the broth.
3. Perfect Noodles: Cook the noodles separately to avoid overcooking them in the soup, and rinse them with cold water to prevent sticking.
4. Chilli Achar (sauce) On the Side: Serve a side of tomato chili chutney or achar so each person can adjust the heat level to their liking.
5. Balance the Soup: Adjust the seasoning and acidity with soy sauce, or lime juice for a well-rounded flavor.
6. Add Greens Last: Add spinach or other leafy greens towards the end to prevent them from overcooking.

Pork Thukpa (Tibetan Noodle Soup) कुखुराको थुक्पा

Pork Thukpa is a delicious warming noodle soup. Thukpa originates in Tibet and simply means a soup with noodles. Nepal has really embraced Thukpa and has added it's own spin. Pork is not traditionally used as an ingredient in Thukpa but the region of Nepal my family is from called Dharan, Pork is very popular and Pork Thukpa is a favourite! This blend of rich flavors makes it a comforting dish that really gives so much warmth. In Nepal, you'll find Thukpa in many restaurants and homes, especially during the winter months. Every family has their own way of making it to help warm up.

5 from 1 vote

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Facebook Email

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course breakfast, dinner, lunch

Cuisine nepal, Tibetan

Servings 4 servings

Calories 891 kcal

Ingredients

  

1x2x3x

Noodles

• 150 gram Egg Noodles You can use any noodles you prefer- egg noodles, vermicelli, potato noodles, udon, soba.
• 1 tablespoon Vegetable oil

Pork Broth

• 500 gram Pork Choose cuts that have a good balance of fat and meat, like pork belly or loin chops. If you're going to the butcher, ask for some bones or throw in some pork ribs to enrich the broth. Better if you can get whole big cut of pork belly for the broth.
• 5 Slices Ginger Roughly sliced ginger pieces. 7 slices will be approximately 35g
• 15 cloves Garlic
• 1 Onion Chopped into large chunks
• ½ Tomato chopped into large chunks
• 4 teaspoon Salt
• ½ teaspoon Black Pepper
• 4 tablespoon Soy Sauce
• 2 litre Boiling water this water will be used to put in the beginning to make the broth
• 1 litre Boiling water don't add this water to the broth in the beginning. This is the extra water to add after the broth has finished boiling and has reduced.

Cooking Paste

• 1 Onion
• 1 Tomato
• 4 Garlic clove
• 2 slices Ginger

Thukpa vegebtale Mix

• 1 teaspoon Coriander powder
• 1 Carrot Juliene cut- cut into thin, even slices that are matchstick shaped.
• 1 Pak choi Or any greens like spinach. If using pakchoi cut off the root and throw away. Then cut the leaves off and set aside. Slice the Pakchoi stalk part nto match stick size like the carrots.
• 2 Spring onion Medium slices
• 1 cup Cabbage finely sliced. 1 cup cabbage is roughly 100g or about ⅛ of a cabbage

Tomato chilly achar (sauce)

• 4 Dried red chilly Soaked for 15 minutes in hot water
• 2 Fresh chilly
• ½ Tomato
• 1 clove Garlic
• 1 slice Ginger
• 1 teaspoon Salt
• 1 teaspoon Timmur Powder

Garnish

• 1 Lime Sliced into quarter pieces
• ½ Onion finely diced
• 4 stalks Coriander Finely sliced

Instructions

 

Prepare the Pork Broth

• In a large pot, add the ingredients for the Pork broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to 1 hour to allow the flavors to develop fully. If using a pressure cooker, 15 minutes will be enough.
• During this time, start prepping the remaining ingredients- cooking paste, tomato chilli sauce and noodles
• Once the broth has reduced and taken on a rich flavor, add another 1.5 liter of boiling water to the pot and bring it back to a boil.
• Strain the broth through a sieve into another pot, ensuring that the liquid is clear. Set it aside for later use. Remove the pork pieces and set aside allow the pork pieces to cool before handling.

Make the cooking paste

• Gather the ingredients for the cooking paste and place them in a small food processor or spice grinder. Pulse and blend until you achieve a smooth, spoonable paste.
• This paste can be made ahead of time and stored in the refrigerator for 1-2 days, or frozen for up to a month for future use.

Make the Tomato Chilli Sauce

• Similarly, blend the ingredients for the tomato chilli sauce until smooth. You want a paste that can be spooned easily.
• This sauce can be made in advance and stored in the fridge for 2-3 days or in the freezer for up to a month.

Prepare the Noodles

• Cook the noodles according to the packet instructions, typically by boiling until al dente.
• Drain the hot water and immediately toss the noodles in a tablespoon of vegetable oil to prevent them from sticking together. Set the noodles aside, ready for assembly later.

Prepare the Pork

• Heat three tablespoons of oil in a large pan over medium heat and fry the pork pieces on the side of the fat until they are brown and crispy on the outside.
• Once done, remove the pork from the pan and slice into smaller pieces.

Cook the Vegetables and add the broth

• Heat the same pan with the residual oil from frying the pork, sauté the sliced carrot and cabbage for 2-3 minutes until they soften slightly but still retain some crunch.
• Add the prepared spice paste and coriander powder to the pan, stirring continuously until the paste becomes fragrant, the mixture dries out a bit, and starts to sizzle—this should take around 3-5 minutes.
• Next, add the pak choi stalks and spring onions, cooking them for another 2 minutes.
• Pour in the pork broth you made and strained earlier and add the pak choi leaves. Allow everything to come to a simmer which will take about 3-5 minutes

Assemble the Thukpa

• In a deep bowl, add a generous portion of noodles as the base. Ladle the hot thukpa broth over the noodles, ensuring that the vegetables and pak choi leaves are well distributed.
• Squeeze a quarter of a lime over the bowl to add a fresh, tangy kick.
• Top with the fried pork pieces.
• Finally garnish the dish with freshly chopped coriander.

Serve

• Serve the Thukpa with a side of tomato chili sauce and a small bowl of timmur powder. This allows everyone to customize their spice levels and enjoy the dish according to their preferences.

Nutrition

Calories: 891kcalCarbohydrates: 42gProtein: 21gFat: 72gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 0.04gCholesterol: 122mgSodium: 1659mgPotassium: 717mgFiber: 5gSugar: 6gVitamin A: 3364IUVitamin C: 26mgCalcium: 86mgIron: 3mg

Keyword chicken, noodle, soup, thukpa

Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!