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Chicken Thukpa

Published: Last Updated on 2 comments
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

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

  • 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

Instructions

  • 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.

2 comments

Avatar of tapas das
tapas das December 3, 2014 - 2:08 pm

it’s good fragrance remembering folk of sikkim.

Reply
Avatar of Kaustav Sen
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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