Chicken Thukpa
Chicken Thukpa is a hearty Tibetan noodle soup that has become a beloved staple across the Himalayan regions of Nepal, Bhutan, and Northern India (including Sikkim, Ladakh, and Darjeeling). The name “thukpa” is a generic Tibetan term for any soup or stew combined with noodles. It is prized as a nutritious, “soul-warming” comfort food, particularly during cold winter months.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Heat the salted water. When the water boils, add the noodles. Let it cook normally.
When the pasta is cooked, drain it.
Cut the chicken into small pieces.
Chop the tomatoes, the cabbage, the capsicums, the green beans and the onions.
Peel the carrots and grate them.
Boil the cabbage, the capsicums and the green beans in hot water for 5 minutes.
Drain them when they are ready.
Heat the sunflower oil in a pan.
After 2 minutes add the chicken and cook them. Stir.
When the chicken turn brown and are cooked, add all the vegetables, the turmeric powder, the red chili powder and the cumin powder. Cook for 3 to 4 minutes. Stir.
Then add the flour. Cook for 30 seconds. Stir.
Then pour the water and the milk into the saucepan. Add the salt, the black pepper and the soy sauce. Mix everything together and cook over low heat for 2 minutes.
Then add the noodles and cook for another minute.
Pour all the contents into a bowl and add the lemon juice and the Timur powder (or Sichuan pepper).
Garnish with the coriander leaves.
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