• Raggi

Thukpa | Tibetan Noodles Soup

Updated: Sep 27, 2020

As it's monsoon here and it's pouring continuously, having some warm delicious food or drink always give that extra kick to cheer up the mood when the nature is so dull and gloomy out side. So today sharing with you one of my favourite soup recipe, Thukpa.

Thukpa is originated in Tibet but it's equally famous in Nepal, Bhutan, Sikkim & many eastern states of India, though there are some difference in taste due to uses of different spices. It is basically a noodle Soup which is made of homemade whole wheat noodles, veggies or meat (mostly with chicken). I first tasted it in Sikkim almost 14 years back and I'm still in love with this simple yet so comforting soup. I can have it any time of the day... be it breakfast, lunch or dinner. It's just a bowl full of healthy goodness and a complete meal itself. The most interesting thing about Thukpa...... It's really very easy to make and takes just 15 minutes to prepare from start to end. yes you read it correct, just 15 minutes and your meal is ready. So it is a life saver too for those days when you need to cook for your family but feel really lazy to spend few hours in kitchen.

I'm sharing chicken Thukpa recipe here. If you are a vegetarian just skip the chicken and substitute the chicken stock with vegetable stock.

So lets get cooking.....

Chicken Thukpa

  • Prep Time : 5 Mins

  • Cooking Time: 1o mins

  • Total time: 15 mins

  • Cuisine : Indian

  • Yield: 3 servings


  • Veg Hakka Noodles - 1 Packet (150 gm)

  • Chicken - 150 gm cut into small bite size pieces (1/2 cup)

  • Chopped Onion - 1 medium (1/4 cup)

  • Chopped Garlic - 5/6 cloves (1 Table Spoon)

  • Diced Carrot - 1 medium (1/2 cup)

  • Chopped French beans - 5/6 (1/4 cup)

  • Shredded Cabbage - 1/2 cup

  • Chopped Spring onion white - 1/4 cup

  • Chopped Green Chilli - as per tolerance ( I have used one)

  • Chopped Coriander stems - 1 table spoon

  • Chicken stock - 1 liter (4 cups)

  • Soy sauce - 2 teaspoon

  • Vinegar - 1 teaspoon

  • Salt - As per taste (I have used 1 tsp)

  • Black paper powder - 1 teaspoon

  • Chopped Coriander leaves - 1 tablespoon (optional)

  • Chopped spring onion green - 1 teaspoon (for garnishing)


  • Boil the noodles as per instruction and keep aside.

  • Heat oil in a pan. Add chopped garlic.

  • Saute garlic till it is fragrant (don't brown it).

  • Add the chicken pieces (if making veg thukpa then skip it). Fry for 1 minute on high flame.

  • Now add onion, green chilli, salt and black paper powder. Fry for 1 minute.

  • Add carrot and beans. Fry 1 more minutes.

  • Now add cabbage, spring onion whites, soy sauce and vinegar. Give it a stir.

  • Then add the chicken stock (add vegetable stock for veg thukpa). Stir well. cover and cook for 3 to 5 minutes. (Don't make the vegetables mushy by over boiling, there must be a little crunch in veggies).

  • Once done switch off the flame and add chopped coriander leaves. Keep covered for 2 minutes.

  • Now take the boiled noodles in a bowl and pour the hot soup over it. Garnish with some spring onion green.

  • Tadaaa........Your Thukpa is ready. Enjoy.

Here I'm adding the step by step pics below......


  1. You can add veggies as per your choice such as capsicum, mushroom etc.

  2. Instead of Hakka noodles you can use instant noodles too.

  3. If you want you can directly put the boiled noodles in the pot at the end, mix it and serve.

If you like the recipe give it a try and let me know how it went. Leave a comment below and please like & share.

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Thanks for stopping by.



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