Thukpa

Name: Thukpa
Total time: 45 min
Yield: 4
Cuisine: Nepali
Ingredients: 400 g Wheat noodles; 350 g Chicken thigh, sliced thin; 1 Onion, sliced; 1 Carrot, cut into batons; 200 g Cabbage, shredded; 2 Tomato, chopped; 5 cloves Garlic, minced; 4 cm Ginger, minced; 2 Green chillies, split; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Timur (Sichuan pepper), ground; 2 tbsp Oil; 2 tsp Salt; 1.5 L Water or stock; 20 g Fresh coriander to finish

A hot noodle soup from the Himalayan north — broth, hand-torn vegetables and enough chilli and ginger to make sense of the cold outside.

Pinagmulan

Recipe ni Nepali home kitchens · 🏺 Traditional · Everyday Nepali cooking — rice and lentils twice a day, a seasonal vegetable beside them, and a fermented something sharp enough to cut through both.

Nepali · Himalayan noodle soup — An ownerless traditional dish, so no cook is credited. The cited article confirms the Tibetan origin, the spread into Nepal and the noodle-soup form. Quantities, the separate-noodle method and the spicing are this book's own.

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⏱ 45 min🍽 4 na serving🔥 460 kcal🇳🇵 Nepal🌶️🌶️

HalalWalang gatasWalang mani

Mga hakbang

Heat the oil and fry the garlic, ginger and onion for 3 minutes, then the chicken until it loses its pink.
Add the cumin, coriander, timur and tomato and cook 4 minutes until the tomato breaks down into a paste.
💡 Cook the tomato right down before the water goes in. That paste is the whole body of the broth.
Pour in the water, add the carrot, chillies and salt, and simmer 12 minutes.
Boil the noodles separately in salted water, drain, and divide them between four bowls.
💡 Never boil the noodles in the soup. They drink the broth and turn it cloudy and thick within minutes.
Drop the cabbage into the broth for the last 2 minutes so it stays green and has some bite.
Ladle the broth over the noodles, scatter the coriander and serve immediately.

💡 Mga tip

Thukpa came down from Tibet with the trade routes and is eaten across Nepal's high districts — in the Terai, dal bhat still wins.
Vegetarian thukpa is just as common: leave the chicken out, double the cabbage and add a handful of dried mushrooms to the broth.
Leftover broth is better the next day. Keep noodles and broth in separate containers.
Tear flat pieces off a simple flour dough straight into the broth instead of using noodles and you have thenthuk — the hand-torn version, and what a lot of home cooks in the hills actually make.