Thukpa — Print Recipe — The Culinary Codex

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.

Ingredients

200g wheat noodles
300g chicken, diced
1 onion, sliced
2 carrots, julienned
1 cup cabbage, shredded
3 cloves garlic, minced
1 inch ginger, minced
2 tablespoons oil
6 cups chicken broth
2 tablespoons soy sauce
1 teaspoon chili flakes
Salt and pepper to taste
Fresh cilantro and green onions for garnish

Instructions

1 Heat oil in a large pot and saute onion, garlic, and ginger until fragrant, about three minutes.
2 Add diced chicken and cook until lightly browned on all sides, about five minutes.
3 Pour in chicken broth and bring to a boil. Add carrots and cabbage and simmer for ten minutes.
4 Add noodles and soy sauce. Cook for another eight to ten minutes until noodles are tender.
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.