Entree: Nepal – Himalayan Nepal – थुक्पा ➤ Thukpa (Noodle soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 oz (225 g) fresh or dried wheat or egg noodles (or thin flat noodles)
- 1 lb (454 g) boneless chicken thighs, sliced thinly
- 6 cups (1.4 L) chicken stock or water with bouillon
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 medium carrot, julienned, approx. 4 oz (115 g)
- 2 cups (140 g) shredded cabbage or sliced bok choy
- 1 cup (70 g) mushrooms, sliced (optional, common in Himalayan versions)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1/2–1 tsp (1–2 g) red chili powder or to taste
- 2 tbsp (30 ml) soy sauce
- Salt, to taste
- 2 tbsp (30 ml) chopped scallions
- 1/4 cup (15 g) cilantro leaves, chopped
- Lemon or lime wedges
- Himalayan chili sauce or sambal, to serve (optional)

Instructions

1. Prepare noodles according to package directions (or cook fresh noodles briefly), drain and set aside.
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced onion and sauté until soft and translucent, about 4–5 minutes.
3. Add minced garlic and ginger and cook until fragrant, about 1 minute. Stir in ground cumin, coriander, turmeric and chili powder and toast for 30 seconds.
4. Add sliced chicken thighs and cook, stirring, until the outside is sealed and no longer pink, about 4–5 minutes.
5. Add chopped tomatoes and cook until they begin to break down, about 3 minutes. Pour in the chicken stock and bring to a boil, then reduce to a simmer.
6. Add carrots, cabbage (or bok choy), and mushrooms (if using). Simmer gently for 8–10 minutes until vegetables are tender and chicken is cooked through. Season with soy sauce and salt to taste.
7. To assemble, divide cooked noodles into bowls and ladle the hot chicken and vegetable broth over them, making sure each bowl gets pieces of chicken and vegetables.
8. Garnish with chopped scallions and cilantro. Serve with lemon or lime wedges and Himalayan chili sauce or sambal on the side for added heat.