Nepalese Chicken Thukpa

Thukpa is a warming Himalayan noodle soup enjoyed across Nepal, especially in cool mountain regions.

This chicken version layers ginger, garlic, tomato, vegetables, and wheat noodles in a clear savory broth.

Cook the noodles separately and add them to each bowl so the broth stays clear and leftovers hold well.

Serving Suggestions

Offer lemon, chile paste, scallions, and cilantro at the table for fresh contrast.

Recipe Notes

Refrigerate broth and noodles separately for up to three days, then combine while reheating.

Nepalese Chicken Thukpa

No ratings yet

Comforting Nepalese noodle soup with chicken, vegetables, ginger, garlic, and a bright chile condiment.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Himalayan, Nepalese

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Soup Base

• 1 1/2 lb boneless skinless chicken thighs
• 2 tbsp neutral oil
• 1 large yellow onion thinly sliced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 medium tomatoes chopped
• 8 cups chicken stock
• 2 tbsp light soy sauce
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 1/2 tsp fine salt

Noodles and Vegetables

• 12 oz wheat noodles
• 4 cups green cabbage thinly sliced
• 2 medium carrots cut into matchsticks
• 1 large red bell pepper thinly sliced
• 4 whole scallions sliced
• 1/2 cup fresh cilantro chopped
• 1 whole lemon cut into wedges
• 1/4 cup red chili paste for serving

Equipment

• Large soup pot
• Medium saucepan
• Chef’s knife
• Cutting board
• Tongs

Method

 

Build the Broth:

1. Heat the oil in a soup pot. Brown the chicken thighs lightly for 3 minutes per side, then transfer them to a plate.
2. Cook the onion for 5 minutes. Add garlic, ginger, cumin, and turmeric for 30 seconds, then add tomatoes, stock, soy sauce, and salt.
3. Return the chicken and simmer gently for 20 minutes until cooked through. Remove, rest for 5 minutes, and slice irregularly across the grain.

Cook the Noodles and Vegetables:

1. Meanwhile, cook the noodles in a separate saucepan until just tender. Drain and rinse briefly so they do not cloud the broth.
2. Add cabbage, carrots, and bell pepper to the broth and simmer for 5 to 7 minutes until tender-crisp. Return the sliced chicken.

Serve:

1. Divide the noodles among bowls and ladle over the chicken, vegetables, and broth. Finish with scallions and cilantro.
2. Serve with lemon wedges and chili paste so each person can adjust the heat and brightness.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 34gFat: 11gSaturated Fat: 2gCholesterol: 95mgSodium: 1120mgFiber: 5gSugar: 7g

Notes

• Cooking the noodles separately keeps the broth clear and prevents leftovers from becoming overly thick.
• Use vegetable stock and firm tofu for a meatless variation.