Thukpaथुक्पा

Name: Thukpa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: Sikkimese / Himalayan
Ingredients: 200g Wheat noodles (or egg noodles); 400g Chicken thighs, bone-in; 1 large Onion, thinly sliced; 4 cloves Garlic, minced; 1.5 inch piece Fresh ginger, julienned; 1 large Tomato, chopped; 1 cup Cabbage, shredded; 1 medium Carrot, julienned; 1/2 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1 tbsp Soy sauce; 2 tbsp Oil; to taste Salt; a handful Fresh coriander and spring onion, to garnish; 1 Lemon, cut into wedges

⏱ Prep 15m🍳 Cook 40m🍽 Serves 3🌿 Non-veg

Video: Your Food Lab (YouTube)

Thukpa is the noodle soup that stretches from the high Tibetan plateau all the way through the Himalayan foothills of Sikkim, Arunachal, and Darjeeling — warming, nourishing, built for cold altitudes. Traditionally made with yak meat, this version uses chicken, which carries the spiced broth beautifully. Each bowl is a layered thing: slippery wheat noodles, a deeply savoury broth fragrant with ginger and garlic, shreds of tender chicken, and a final squeeze of lime that cuts through the richness. It is breakfast, lunch, and supper rolled into one.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪Wheat noodles (or egg noodles)200g
▪Chicken thighs, bone-in400g
▪Onion, thinly sliced1 large
▪Garlic, minced4 cloves
▪Fresh ginger, julienned1.5 inch piece
▪Tomato, chopped1 large
▪Cabbage, shredded1 cup
▪Carrot, julienned1 medium
▪Turmeric powder1/2 tsp
▪Red chilli powder1/2 tsp
▪Soy sauce1 tbsp
▪Oil2 tbsp
▪Saltto taste
▪Fresh coriander and spring onion, to garnisha handful
▪Lemon, cut into wedges1

🌍 Cooking abroad? Substitutions

Traditional thukpa uses yak meat — substitute with beef or lamb for a closer flavour to the original. For a vegetarian version, use vegetable broth and replace chicken with firm tofu and extra vegetables like spinach and mushrooms. Flat wheat noodles, udon, or even spaghetti work if Himalayan-style noodles are unavailable.

Method

1Heat oil in a deep pot over medium-high heat. Add onions and cook until softened and starting to colour, about 5 minutes. Add garlic and ginger, fry for 1 minute until fragrant. Add chopped tomato and cook until it breaks down into the oil, about 4 minutes. Add turmeric and chilli powder, stir through.
2Add chicken thighs to the pot, turning to coat in the spiced base. Sear for 2–3 minutes per side. Pour in 6 cups of water, add soy sauce, and bring to a boil. Reduce heat and simmer covered for 20–25 minutes until chicken is fully cooked and the broth is flavourful. Remove chicken, let cool slightly, then shred the meat off the bones and return the meat to the broth. Discard bones.
3Meanwhile, cook noodles in a separate pot of boiling salted water according to package instructions — usually 3–5 minutes for wheat noodles. Drain and rinse with cold water to stop cooking. Set aside.
4Add shredded cabbage and carrots to the simmering broth and cook for 3–4 minutes until just tender but still with a little bite. Taste and adjust salt. Divide noodles among bowls, ladle hot broth and vegetables over, and top with shredded chicken. Garnish with fresh coriander and spring onion. Serve with a wedge of lemon.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.