Chicken Thukpa
A soul-warming Tibetan noodle soup from the Himalayas, brimming with tender chicken, hearty noodles, and fresh vegetables. This one-pot meal is fragrant with ginger, garlic, and a hint of spice, perfect for a chilly day.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Noodles
- b.Bring a large pot of salted water to a boil. Cook the noodles according to package directions until they are al dente, typically for 5-7 minutes.
- c.Drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch.
- d.Toss the noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Chicken
- b.Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
- c.Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- d.In the same pot, add the minced ginger, garlic, green chilies, and the white parts of the spring onions. Sauté for about 1 minute until fragrant.
- 3
Step 3
- a.Cook the Vegetables
- b.Add the sliced onion to the pot and cook for 2-3 minutes until it softens and becomes translucent.
- c.Add the julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 4
Step 4
- a.Simmer the Broth
- b.Pour in the chicken broth and bring it to a rolling boil.
- c.Stir in the soy sauce, rice vinegar, red chili sauce, turmeric powder, salt, and black pepper.
- d.Return the cooked chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 5-7 minutes to allow the flavors to meld.
- 5
Step 5
- a.Assemble and Serve
- b.Divide the cooked noodles evenly among four serving bowls.
- c.Ladle the hot soup, ensuring each bowl gets a good amount of chicken and vegetables.
- d.Garnish generously with chopped coriander leaves and the green parts of the spring onions.
- e.Serve immediately with lime wedges on the side for squeezing over the soup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use homemade chicken broth.
- 2Don't overcook the vegetables; they are best when they have a slight crunch.
- 3Cooking the noodles separately prevents them from becoming soggy and absorbing too much broth.
- 4You can use pre-cooked shredded rotisserie chicken to make this recipe even quicker.
- 5A squeeze of fresh lime juice just before serving brightens up all the flavors.
- 6For a more authentic Himalayan flavor, add a pinch of ground Sichuan peppercorns (Timur) to the broth.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with firm tofu or paneer, and use vegetable broth instead of chicken broth.
Different ProteinDifferent Protein
This soup works well with other proteins like pork, beef, or shrimp. Adjust cooking times accordingly.
Extra SpicyExtra Spicy
Increase the amount of red chili sauce, or add finely chopped red chilies along with the green chilies for more heat.
Added VegetablesAdded Vegetables
Feel free to add other vegetables like mushrooms, bok choy, or spinach. Add leafy greens in the last few minutes of simmering.
Why this is on our healthy list.
Immunity Boosting
The soup is rich in ginger, garlic, and turmeric, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
Excellent Source of Lean Protein
Chicken provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Fiber
Loaded with vegetables like carrots, cabbage, and bell peppers, this soup is a great source of essential vitamins, minerals, and dietary fiber, which aids digestion.
Hydrating and Comforting
The warm, flavorful broth helps with hydration and provides a comforting, soothing effect, making it an ideal meal, especially during colder weather or when feeling unwell.
Frequently asked questions
One serving of this Chicken Thukpa contains approximately 450-550 calories, depending on the type of noodles and the amount of oil used. It's a well-balanced meal in a bowl.