A warming noodle soup with vegetables, meat, and aromatic spices in a rich broth. Popular in the mountainous regions of Nepal, this hearty dish is a staple comfort food during cold Himalayan winters.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Heat oil in a large pot and saute onion, garlic, and ginger until fragrant, about three minutes.
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2
Add diced chicken and cook until lightly browned on all sides, about five minutes.
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3
Pour in chicken broth and bring to a boil. Add carrots and cabbage and simmer for ten minutes.
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4
Add noodles and soy sauce. Cook for another eight to ten minutes until noodles are tender.
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5
Season with chili flakes, salt, and pepper. Serve hot in deep bowls garnished with fresh cilantro and sliced green onions.
Did You Know?
In the Himalayan regions of Nepal, thukpa is considered medicinal and is often the first food given to someone recovering from illness due to its warming and nourishing properties.
Chef's Notes
Equipment Tips
- large pot
- cutting board
- knife
The Story Behind Thukpa
Thukpa arrived in Nepal through centuries of cultural exchange along Himalayan trade routes connecting Tibet, Nepal, and northern India. The Sherpa, Tamang, and Tibetan communities of Nepal's high-altitude regions adopted and adapted this noodle soup to incorporate local ingredients and spicing preferences. In Nepal, thukpa evolved from a simple Tibetan noodle broth into a more complex preparation featuring local vegetables and a spicier flavor profile. Today it is ubiquitous in Kathmandu's restaurants and mountain teahouses alike.
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