🍲 Thukpa
थुक्पा
A hearty Himalayan noodle soup from the high-altitude regions of Nepal and Tibet — warming, deeply flavoured, and perfect for a cold Australian winter night.
🧂 Ingredients(serves 4)
- ·400 g Chicken thigh fillets (or beef), sliced thin
- ·250 g Dried wheat noodles (or fresh)
- ·1.2 litres Chicken stock or water
- ·1 large Onion, finely sliced
- ·4 cloves Garlic, minced
- ·1 tbsp Fresh ginger, grated
- ·2 medium Tomatoes, chopped
- ·1 medium Carrot, julienned
- ·1 cup Cabbage, shredded
- ·1–2 Green chilli, sliced
- ·½ tsp Turmeric
- ·1 tsp Cumin powder
- ·1 tsp Coriander powder
- ·¼ tsp Timur (Sichuan pepper), crushed
- ·1 tbsp Soy sauce
- ·2 tbsp Mustard oil or vegetable oil
- ·handful Fresh coriander, to serve
- ·1 lime Lime wedges, to serve
- ·to taste Salt
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🥩Chicken thigh fillets (or beef), sliced thin
🍜Dried wheat noodles (or fresh)
🥬Onion, finely sliced
🥬Garlic, minced
🥬Fresh ginger, grated
🥬Tomatoes, chopped
🥬Carrot, julienned
🥬Cabbage, shredded
🥬Green chilli, sliced
🌶️Turmeric
🌶️Coriander powder
🌶️Timur (Sichuan pepper), crushed
🫙Mustard oil or vegetable oil
💡 Tips
- •Timur (Sichuan pepper) gives thukpa its signature numbing warmth — find it at any Nepali grocery store.
- •For a vegetarian version, skip the meat and use vegetable stock. Add tofu or extra vegetables.
- •Serve immediately — noodles absorb the broth quickly if left sitting.
- •Thukpa is versatile. You can use whatever vegetables you have — spinach, bok choy, and capsicum all work well.
👨🍳 Method
- 1
Cook noodles according to packet instructions until just al dente. Drain, rinse under cold water, and set aside.
- 2
Heat oil in a large pot over medium-high heat. Add onion and cook 3–4 minutes until softened.
- 3
Add garlic, ginger, and green chilli. Stir-fry 1 minute until fragrant.
- 4
Add turmeric, cumin, coriander powder, and a pinch of timur. Stir 30 seconds.
- 5
Add tomatoes and cook 3 minutes until they break down into the base.
- 6
Add chicken and stir-fry 3–4 minutes until sealed all over.
- 7
Pour in stock, add soy sauce, and bring to a boil. Reduce to a simmer for 10 minutes.
- 8
Add carrot and cabbage. Simmer 4–5 minutes until vegetables are tender but still have some bite.
- 9
Taste and adjust seasoning with salt.
- 10
Divide noodles into bowls, ladle hot broth and toppings over, and finish with fresh coriander and a squeeze of lime.
