Thukpa – a Tibetan Noodle Soup

I think I had Thukpa first time in Darjeeling around 7-8 years ago and it was love at first taste. I have been making Thukpa since then. There’s so much comfort in a steaming hot bowl of Thukpa. I think I just look for opportunities to enjoy a bowl of Thukpa. Whether it’s raining, or a bit cold, or we are feeling under the weather, I always make a bowl of Thukpa. And it’s a solid dish as you don’t need any side dish because of the noodle.

Here’s my recipe for the Thukpa.


  • Hakka noodles, 1 packet of 150 grams
  • 250 grams boneless chicken, chopped into small cubes
  • 1 large onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 cup cabbage, shredded
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tbsp red chilly powder
  • 1 tsp fresh ground pepper
  • 500ml hot water
  • 1 tbsp oil
  • 1 tbsp dark soy sauce
  • Lemon juice, 1 tbsp
  • Salt to taste
  • Spring onion


  1. Heat oil in a wok. Add the chopped onions. Once the onions are a bit soft, add the ginger garlic paste.
  2. Stir it for 1 minutes, then add the spices. Mix the spices well and cook till the raw smell of spices is gone. It it gets dry, add a splash of water.
  3. Next add the carrots and cook for 2-3 minutes. Add in the chicken and cook for another 2 minutes till it’s nicely mixed with the spices. Add the cabbages.
  4. Now add the hot water to it. Add salt. Stir everything well and put a lid on it. Let in cook on medium low for around 10 minutes.
  5. After 10 minutes, add the soy sauce. Mix it well.
  6. After another 2 minutes add in the lemon juice and taste for salt. Add more ground pepper if you need a bit more hit. Switch off the gas.
  7. Add spring onions on top while serving. This recipe serves two.

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