Thukpa

Name: Thukpa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 150 grams Wheat Noodle; 200 grams Chicken Breast, thinly sliced; 1 Onion, finely chopped; 2 Garlic, minced; 1 inch Ginger, minced; 1 Tomato, medium, chopped; 1 Carrot, julienned; 1 Bell Pepper, sliced; 1 cup Cabbage, shredded; 1 tablespoon soy sauce; 1 teaspoon red chili powder; 1 teaspoon Cumin, powder; salt, to taste; Black Pepper, to taste; 4 cups Broth; 2 tablespoons oil; 2 Spring Onion, chopped for garnish; 1 tablespoon Cilantro, fresh, chopped for garnish

The soul-warming noodle soup of the Himalayan highlands — hand-pulled or flat wheat noodles simmered in a clear, deeply flavoured broth of bone stock or vegetable stock with shredded meat (chicken, yak, or pork), stir-fried vegetables, garlic, ginger, and dried red chilli, finished with fresh coriander and a squeeze of lime. The broth is the defining element; Sikkimese thukpa uses a lighter, cleaner stock than the richer Tibetan versions, balanced with more vegetables and a gentle heat. Made in every home through the long Himalayan winter and served in deep bowls that warm the hands; the noodle to broth ratio is generous, making thukpa a complete, filling meal in a single bowl.

Cuisines

Sikkimese Arunachali Ladakhi

Best for

Breakfast Lunch Dinner

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Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

	150 grams	Wheat Noodle
	200 grams	Chicken Breast , thinly sliced
	1	Onion , finely chopped
	2	Garlic , minced
	1 inch	Ginger , minced
	1	Tomato , medium, chopped
	1	Carrot , julienned
	1	Bell Pepper , sliced
	1 cup	Cabbage , shredded
	1 tablespoon	Soy sauce
	1 teaspoon	Red chili powder
	1 teaspoon	Cumin , powder
	—	Salt , to taste
	—	Black Pepper , to taste
	4 cups	Broth
	2 tablespoons	Oil
	2	Spring Onion , chopped for garnish
	1 tablespoon	Cilantro , fresh, chopped for garnish

Instructions

1 Heat oil in a large pot over medium heat.
2 Add chopped onions, garlic, and ginger, and sauté until the onions are translucent.
3 Add the chicken slices and cook until they are lightly browned.
4 Stir in the chopped tomato, carrot, bell pepper, and cabbage, and cook for another 3-4 minutes.
5 Add soy sauce, red chili powder, cumin powder, salt, and black pepper, and mix well.
6 Pour in the chicken or vegetable broth and bring it to a boil.
7 Once boiling, add the noodles and cook until they are tender, about 5-7 minutes.
8 Adjust seasoning if needed and remove from heat.
9 Serve hot, garnished with chopped spring onions and cilantro.

Tips

For a vegetarian version, replace chicken with tofu or mushrooms.