A quick, yummy and filling noodle soup recipe, from India’s Himalayan region that will fill your soul with warmth
With the rainy and dreary London weather, most often I am left craving for something hot, spicy and comforting. And this chicken thukpa or noodle soup is my answer. Belonging to Tibet, this super yummy soup recipe came to India with its Tibetan migrants. So, as it happens, thukpa has become a staple food along the Indian Himalayan regions. Therefore, you will very easily find street carts in north eastern India and the Ladakh region, selling this soup. And if you are a fan of flavourful soups and broths, then this is a must try recipe.
The chicken thukpa (noodle soup), is not only delicious, but a complete meal in itself too. It is loaded with vegetables, chicken and noodles, all dunked in a yummy broth. So, you have carbs, protein and fibre, all in just one meal. And as far as taste is concerned, it is zesty, slightly spicy and totally delicious. I have flavoured my thukpa with ginger and garlic and refreshed it with fresh coriander leaves and lemon juice. Don’t let these simple flavors deceive you. My this noodle soup is truly a treat to the taste buds.
Also check:
Spicy prawn noodle soup (in 20 minutes)
Tom kha gai – Thai coconut chicken soup
French lentil and spinach soup
Many versions
You can make the thukpa in so many different ways. And that includes a vegetarian version as well. The recipe for vegetarian thukpa will remain the same, only skip the step of adding the chicken. Also, replace the chicken stock with vegetable stock. Since I have not added any spices to my thukpa (noodle soup), most of the flavours come from the stock. And hence, it is imperative that you also use the same. Doesn’t matter whether you are making it with chicken or not. You could also use store bought stock cubes. But make sure to include them.
Moreover, you can add your choice of vegetables. I have mushrooms, cabbage, carrots and beans in my chicken thukpa (noodle soup). However, you could also go ahead with peppers, spinach, sweet corn etc. So, you see it is actually a fun recipe. And of course a super easy and a quick one too. Also, did I mention a one pot recipe too? 🙂
This is also a toddler friendly recipe. Only omit the chilis when you make it for them.
Make this beautiful looking and lip smacking chicken thukpas (noodles soup) on days when you don’t want to cook much but still eat hearty.
Do let me know your feedback, when you make it.
Eat hearty!
Chicken thukpa (noodle soup)
Ingredients
- 400 g chicken thighs diced
- 150 g egg noodles
- 2 chicken stock cubes
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 2 fresh chilis chopped
- 4-5 spring onions chopped
- 2 cups closed cup mushrooms sliced
- 1 cup cabbage shredded
- 1 cup carrots sliced
- ½ cup French beans chopped
- 1 tbsp tomato ketchup
- 1 tbsp black pepper powder
- 1 tsp chili oil optional
- 2 tbsp lemon juice
- 3-4 tbsp coriander leaves chopped
- 2 tbsp oil
- salt to taste
Instructions
- Boil the noodles, as per the packet instructions, and set aside
- Heat the oil and add the ginger, garlic and chilis
- When they turn fragrant add in the spring onion whites
- Next, add the chicken pieces and sear them, on high heat, for 5 minutes
- Now add all the vegetables and mix well
- Crush and add in the the stock cubes
- Add 6 cups of water, salt to taste, pepper powder and ketchup. Mix well, cover and cook
- When the chicken is cooked along with the veggies, switch the flame off. Now, add the lemon juice, chili oil and coriander leaves
- To serve, in a soup bowl add some boiled noodles and top it with the freshly prepared hot broth. Serve the chicken thukpa (noodles soup), hot along with a wedge of lime. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you so much, I am very glad you all enjoyed the thukpa
Awesome recipe