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Nepalese chicken thukpa noodle soup with cabbage, carrots, tomato, and herbs.

Nepalese Chicken Thukpa

Comforting Nepalese noodle soup with chicken, vegetables, ginger, garlic, and a bright chile condiment.
Servings 6 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Equipment

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

Ingredients

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
US Customary - Metric

Instructions

Build the Broth:

  • Heat the oil in a soup pot. Brown the chicken thighs lightly for 3 minutes per side, then transfer them to a plate.
  • Cook the onion for 5 minutes. Add garlic, ginger, cumin, and turmeric for 30 seconds, then add tomatoes, stock, soy sauce, and salt.
  • 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:

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

Serve:

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

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.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 34gFat: 11gSaturated Fat: 2gCholesterol: 95mgSodium: 1120mgFiber: 5gSugar: 7g
Calories: 420kcal
Course: Main Course
Cuisine: Himalayan, Nepalese
Keyword: Chicken Noodle Soup, Nepalese Soup, Thukpa