Chicken Thukpa, a humble noodle soup, originated in Tibet where "thukpa" refers to any soup or stew with noodles. Perfect for warming up on a chilly day or when you crave something comforting. Chicken Thukpa is more than just a meal; it's an experience. The chicken broth, simmered slowly from scratch, provides a depth of flavor that store-bought stock could only dream of and is much healthier too. The pan-fried chicken, with its perfect char, adds another layer of deliciousness, while the side of tomato chili achar (sauce) is the cherry on top, letting each person customize their spice and punch. My dad enjoys a fiery broth and adds two or three spoons of chutney, while I prefer a milder version, and friends who don't like spice can still enjoy it without the chutney.
Thukpa has truly become a staple in Nepali food culture and you will find a bowl of thukpa in most Nepali restaurants you go to and when winter chills arrive every nepali household will have their own version of the Thukpa to warm them up.
If you want a quicker and easier version, check out the alternative Chicken Thukpa recipe on the website. But this one, with its layers of flavor and health benefits, is the best Thukpa recipe you’ll find!
Table of contents
What is Thukpa and how do you eat it?
Traditionally Thukpa in Tibetan culture is prepared using a mutton broth with fresh hand pulled noodles.
In Nepal, Thukpa has truly blossomed and the traditional thukpa recipe has been adapted with Nepali spices and ingredients. It is infused with vibrant spices like coriander powder and fresh vegetables like carrots, cabbage and spinach making it a hearty, warming and nutritious soup. You can add any of your favourite vegetables for extra flavor and nutrition.
Both Nepali and Tibetan communities cherish Thukpa for its carb-rich comfort during freezing winters or just a comforting pick me up. It is so versatile that it can be eat for breakfast, lunch or dinner.
Suggested alterations
- Vegetable Variations:
- Mushrooms: Add shiitake, button, or portobello mushrooms to enhance the umami flavor of the chicken thukpa.
- Peas: Stir in fresh or frozen peas for a sweet, vibrant touch.
- Bell Peppers: Include diced bell peppers for a colorful and crunchy addition.
- Baby Corn: Slice and add baby corn to the broth for extra crunch and sweetness.
- Zucchini: Cut zucchini into thin strips to add texture and a mild flavor to the soup.
2. Meat Variations for thukpa:
- Beef: Replace chicken with tender beef cuts. Slow-cook the beef to infuse its rich flavor into the broth.
- Pork: Use pork shoulder or belly for a more robust flavor. Fry it to a crisp before adding it to the broth.
- Mutton: Incorporate mutton or lamb for a traditional twist, simmering it in the broth for a hearty, gamey flavor.
- Seafood: Experiment with prawns or fish to create a lighter, seafood version of Thukpa.
3. Noodle Alternatives for chicken thukpa:
- Rice Noodles: For a gluten-free version, use rice noodles instead of wheat noodles.
- Whole Wheat Noodles: For a healthier twist, choose whole wheat noodles.
Tips and Pearls in making Chicken Thukpa
- Broth Quality: Start with a high-quality homemade broth, simmering bones and aromatics for a rich flavor that can't be replicated with store-bought stock.
- Proper Noodle Cooking: Cook the noodles just until al dente, then toss them with oil to prevent sticking. Overcooking can result in mushy noodles.
- Taste and Adjust Seasoning: Before serving, taste the broth and adjust the seasoning with salt, pepper, or lime juice to suit your preference.
- Customize Heat: Serve with a side of tomato chili sauce so each person can adjust the spice level to their liking, making it suitable for everyone.
- Garnishing for Aroma and Flavor: Fresh garnishes like cilantro, lime, and green onions add brightness and aroma to the soup. Don’t skip them!
6. Storing and Reheating: Store the noodles separately from the broth if you have leftovers. Reheat the broth on the stove, and pour over noodles to keep them from getting soggy.
7. Timing: Plan the cooking process efficiently to avoid waiting for any component to be ready while others sit and cool down.
Ingredients and Recipe
The Best Chicken Thukpa (Tibetan Noodle Soup) कुखुराको थुक्पा
Ingredients
Noodles
- 150 gram Egg Noodles
- 1 tablespoon Vegetable oil
Chicken Broth
- 800 gram Chicken thigh with bones and skin
- 7 Slices Ginger Roughly sliced ginger pieces. 7 slices will be approximately 35g
- 8 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 Chicken Broth
- In a large pot, add the ingredients for the chicken 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 do the trick.
- During this time, start prepping the remaining ingredients.
- 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 chicken pieces and set aside allow the chicken 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 Chicken
- With the boiled chicken now cool enough to handle, separate the meat from the bones and shred or slice it into smaller slices.
- Heat three tablespoons of oil in a large pan over medium heat and fry the chicken pieces until they are golden brown and slightly crisp on the outside.
- Once done, remove the chicken from the pan and set it aside.
Cook the Vegetables and add the broth
- Using the same pan with the residual oil from frying the chicken, add more oil if needed and 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 chicken 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 golden-brown chicken pieces.
- Finally garnish the dish with freshly chopped coriander and spring onions for added flavor and color.
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.
- Enjoy the final result of a cozy, flavorful, and hearty meal that warms the body and soul.
century-foods says
Thank you, I like this recipe & look forward to using it!