Chicken Thukpa is a hearty and flavorful Tibetan noodle soup that combines tender chicken, fresh vegetables, and savory broth.

Ready to explore the rich flavors of this traditional Tibetan favorite? Let's dive into the recipe!

Chicken Thukpa Recipe

Ingredients:

1 tablespoon vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1-inch piece of ginger, minced

1 large carrot, sliced

1 bell pepper, sliced

1 cup cabbage, shredded

2 cups chicken broth

1 cup water

1 pound boneless chicken breast or thighs, thinly sliced

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 teaspoon ground black pepper

1 teaspoon turmeric powder

1 teaspoon cumin powder

200 grams noodles (egg noodles or your choice)

Fresh cilantro or green onions for garnish

Directions:

Heat Oil: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Add Aromatics: Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Cook Vegetables: Add the carrots, bell pepper, and cabbage to the pot. Cook for 5 minutes until the vegetables start to soften.

Add Chicken: Add the sliced chicken to the pot and cook until no longer pink, about 5 minutes.

Add Broth: Pour in the chicken broth and water. Stir in the soy sauce, fish sauce (if using), black pepper, turmeric, and cumin. Bring the mixture to a boil.

Simmer: Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld and the chicken to cook through.

Cook Noodles: Add the noodles to the pot and cook according to the package instructions, usually about 4-5 minutes, until tender.

Serve: Ladle the soup into bowls. Garnish with green onions or fresh cilantro.

Conclusion

Chicken Thukpa is a warm, satisfying noodle soup with a perfect balance of flavors and textures—ideal for a comforting meal any day of the week.