Nepali
Nepali Chicken Thukpa
Thukpa is a comforting Himalayan noodle soup with a spiced tomato broth, tender chicken, and crisp vegetables. This Nepali version uses cumin, coriander, turmeric, ginger, garlic, and a hint of timur for its warm, peppery depth.
Ingredients
- Dried wheat thukpa noodles or egg noodles120 g
- Boneless chicken thigh or breast150 g
- Chicken stock4 cups
- Mustard oil or neutral oil1 1/2 tbsp
- Onion, finely sliced1 small
- Garlic, minced4 cloves
- Fresh ginger, minced1 tbsp
- Green chili, slit or finely chopped1
- Ripe tomato, finely chopped1 medium
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric powder1/4 tsp
- Timur, lightly crushed1/4 tsp
- Soy sauce1 tsp
- Carrot, julienned1/2 cup
- Cabbage, thinly shredded1 cup
- Spinach or mustard greens, chopped1 cup
- Saltto taste
- Fresh coriander leaves, chopped2 tbsp
- Spring onion, sliced1
- Lime wedges2
Method
- Bring a pot of water to a boil, cook the noodles until just tender, drain, rinse briefly with warm water, and set aside.
- Heat the mustard oil in a deep pot until it just begins to smoke, then lower the heat.
- Add the sliced onion and cook until soft and lightly golden.
- Add the garlic, ginger, and green chili, and fry for about 1 minute until fragrant.
- Add the chopped tomato, cumin, coriander, turmeric, crushed timur, and a pinch of salt, then cook until the tomato breaks down and the oil starts to separate.
- Add the chicken pieces and stir well to coat them in the masala.
- Pour in the chicken stock and soy sauce, bring to a boil, then simmer for 12 to 15 minutes until the chicken is cooked through.
- Remove the chicken, shred or slice it, and return it to the pot.
- Add the carrot and cabbage, simmer for 3 to 4 minutes, then add the spinach or mustard greens and cook for 1 minute more.
- Taste the broth and adjust the salt, chili, or lime as needed.
- Divide the cooked noodles between two bowls and ladle the hot chicken broth, vegetables, and chicken over the top.
- Finish with coriander leaves, spring onion, and a squeeze of lime before serving.
Common questions
Can I substitute the thukpa noodles with regular noodles or spaghetti?
Yes. Egg noodles, ramen-style noodles, or even spaghetti work in a pinch. Cook them just until tender, then rinse briefly and toss with a little oil so they don’t clump before adding to the soup.
How long should I simmer the chicken so it stays tender?
Simmer boneless chicken thighs or breast for 12 to 15 minutes after adding the stock, just until cooked through. Thighs stay juicier; if using breast, avoid overcooking or it can turn dry and stringy.
What are the most common mistakes when making Nepali chicken thukpa?
The biggest mistakes are burning the spices, overcooking the noodles, and simmering the vegetables too long. Also, don’t skip the oil-separation stage in the masala; it deepens the flavor and keeps the broth from tasting raw.
How should I store leftovers, and will the noodles get soggy?
Store the broth, chicken, and noodles separately if possible. Refrigerate up to 3 days. If everything is mixed together, the noodles will soften quickly, so reheat gently and add a splash of stock or water to loosen it.
What should I serve with thukpa, and can I make it spicier?
Serve it hot with extra timur, sliced chilies, or a squeeze of lemon if you like brightness. It’s filling on its own, but it also pairs well with momo, achar, or a simple cucumber salad.