Thukpa (Tibetan noodle soup)

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  1. 2 cups rice noodles
  2. 1/2 Kg chicken breasts cut into very thin 1/8 inch slices
  3. 1/2 cup carrots thinly sliced
  4. 1/2 cup red bell peppers thinly sliced
  5. 1/2 cup celery thinly sliced
  6. 1 cup spinach, washed and cut into pieces
  7. 1 cup onions chopped
  8. 1 Tbsp garlic minced
  9. 1 Tbsp ginger minced
  10. 1/2 tsp turmeric
  11. 1/2 tsp pepper
  12. 1/8 tsp asafetida powder
  13. 1 bay leaf
  14. 3 fresh chilli peppers sliced
  15. 2 cups tomatoes, chopped
  16. 6 cups vegetable/ chicken broth/ water
  17. 2 Tbsp oil
  18. salt and pepper to taste
  19. 1 Tbsp chopped cilantro (to garnish)


  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Add onions, fry till light brown.
  • Add bay leaf, turmeric, garlic, ginger, chilies, pepper and asafetida.
  • Stir well for a minute.
  • Put the pieces of chicken and cook.
  • To the chicken mixture add tomatoes, broth/ water, salt and pepper and cook until the chicken is tender.
  • Add carrot, red bell pepper, celery and spinach; fold into the chicken soup mixture.
  • Cook for a couple of minutes until the vegetables are tender.
  • You may add more water/ broth for required consistency.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add the cooked rice noodles. Serve immediately.
  • Add hot chili sauce or tomato chutney to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro

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