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Chicken Thukpa

Published under: Soup
A Tibetan vegetable stew with noodles and chicken.
Chicken Thukpa

Chicken Thukpa (or Tibetian Noodle Soup) is a traditional soup made with noodles and chicken popular in Tibet, Bhutan, Sikkim, Arunachal Pradesh and North East India.

Thukpa is a generic term for any soup combined with noodles. This dish uses chicken pieces and plain noodles. It is often served in small bowls where the veggies / chicken are eaten with chopsticks and the soup drunk straight from the bowl.

A fragrant, hearty soup that is easy to prepare and is wholesome.

Chicken Thukpa

Chicken Thukpa
5 from 3 votes

Chicken Thukpa Recipe

A Tibetan vegetable stew with noodles and chicken.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Soup
Cuisine: North Indian, Tibetan

Ingredients for Chicken Thukpa

  • 1/4 cup Plain / Egg Noodles cooked as per package instructions
  • 2 tbsp Mixed Vegetables - 2 tblsp chopped
  • 1 Whole Chicken Legs thighs and drumsticks
  • 1 Onion small, finely chopped
  • 1/4 cup Spring Onions chopped
  • 2 Garlic Cloves minced
  • 1 Green Chilli finely chopped
  • 1/2 tsp Ginger minced
  • 1/2 cup Vegetable Stock
  • Juice of 1/2 Lemon
  • handful Coriander Leaves chopped
  • as per taste Salt as per taste
  • 1 1/2 tbsp Vegetable Oil
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Honey

How to make Chicken Thukpa

  • Heat oil in a deep pan over medium flame.
  • Add the chicken and cook for 5 to 10 minutes, turning from time to time.
  • Now add the onions, spring onions, garlic, green chillies and ginger.
  • Mix and cook for 2 to 3 minutes.
  • Add the vegetable stock.
  • Add the lemon juice, soy sauce and honey.
  • Add salt as per taste and mix well to combine.
  • Cover the pan with a lid and reduce flame to low.
  • Allow it to simmer for 15 minutes.
  • Remove the chicken and shred it.
  • Add the shredded chicken to the pan.
  • Add the mixed vegetables and the cooked noodles.
  • Simmer for 10 minutes.
  • Switch off flame.
  • Garnish with coriander leaves.
  • Serve hot.
Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.


tapas das December 3, 2014 - 2:08 pm

it’s good fragrance remembering folk of sikkim.

Kaustav Sen May 19, 2011 - 9:19 am

There is also a type of thukpa recipe which is prevalent mainly in sikkim’s villages, commonly know, in hindi, as aaloo-jeera thukpa.
In that, the noodle does not have any specific ingredient added to it during cooking, the potato is cut into fairly big 1/8th pcs and is fried, along with a few masalas and lots of jeera to make it spicy.this potato fry is added to the noodle and is served. the soup may also be there.


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