CHICKEN THUKPA
Tibetan-Style Noodle Soup
Introduction
Thukpa originated in the eastern part of Tibet. The word “Thukpa” refers to a soup or stew combined with noodles. Amdo Thukpa is a well-known variation among Tibetans and the people of Nepal, and the dish is also enjoyed in Sikkim, Darjeeling and Ladakh.
Recipe Details
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 1
Recipe Highlights
♥ Chicken, noodles & vegetables in one bowl
♥ Served with a spicy tomato-green chilli chutney
♥ Warming, hearty & full of fresh vegetables
♥ A comforting Tibetan-style noodle soup
Protein: 19 g • Carbs: 49 g • Fat: 12 g
Ingredients
For the Thukpa
- Noodles — 50 g
- Chicken — 50 g
- Cabbage — 50 g
- Onion — 100 g
- Beans — 50 g
- Spring onion — 50 g
- Carrot — 50 g
- Soy sauce — 15 g
- Groundnut oil — 10 g
- Garlic
- Ginger
- Coriander leaves
- Salt
For the Chutney
- Boiled tomatoes — 3–4
- Boiled green chilli
- Boiled garlic — 3–4 cloves
- Chopped coriander leaves
- Salt
- Lemon
Method
1. Prepare the noodles & vegetables
Cook the noodles according to the packet instructions and set aside. Make sure the noodles are al dente. Chop the vegetables and set aside.
2. Make the chutney
Blend the boiled tomatoes, boiled green chilli, boiled garlic, chopped coriander leaves, salt and lemon together in a mixer-grinder.
3. Cook the Thukpa
Heat a wok or wide pan and add the groundnut oil. Once hot, add the chopped onion, ginger and garlic. When the onion turns translucent, add the beans, carrot, cabbage, spring onion and salt.
Mix well and cook for a couple of minutes. Add the chicken and soy sauce and cook until the chicken is half-cooked. Add water or chicken stock and continue cooking until the chicken is cooked through.
Add the noodles and coriander leaves and bring to a boil.
4. Serve
Transfer to a soup bowl, garnish with spring onion and coriander leaves, and serve with the spicy chutney.
Nutrition / Macros
Calories: 345 kcal
Protein: 19 g
Carbs: 49 g
Fat: 12 g
Tip
Cook the noodles al dente before adding them to the soup.
Ipshita’s Note
Serve the Thukpa piping hot with the spicy chutney on the side.
