Thukpa: Hearty Tibetan Noodle Soup
A nutritious and spiced broth with silky noodles that warms both the body and soul with every spoonful.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
40 min
Easy
Tibetana / Nepalí
2 servings
The story behind
I’ve got to tell you, this soup is one of my absolute favorites for a chilly day. Thukpa originally comes from the high altitudes of Tibet, and it’s amazing how something so simple can pack such a punch. It reminds me of those long family dinners where the only thing that matters is a hot bowl of food. It’s perfect for a cozy dinner, though in the mountains, people actually eat it for breakfast to brave the cold. I’d suggest pairing it with a strong black tea or even a light beer if you decide to make it extra spicy. It’s the kind of meal that makes you feel at home, no matter where you are.
Instructions
-
1Cook the noodles according to the package instructions, drain them, and set aside.
-
2In a large pot, sauté the onion, garlic, and ginger until fragrant and soft.
-
3Add the shredded chicken and spices, stirring for a couple of minutes to let the flavors develop.
-
4Pour in the chicken broth and simmer on low heat for about 10 minutes.
-
5To serve, place a generous portion of noodles in a deep bowl and pour the hot broth over them.
-
6Top it off with plenty of fresh cilantro and a squeeze of lime if you're in the mood for it.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account