Staples & Mains
Thukpa
थुक्पा
A Tibetan-origin noodle soup that crossed the passes into Nepal and settled into the hill and mountain kitchens as cold-weather comfort food. Long wheat noodles sit in a spiced broth with vegetables and chicken or buffalo, finished with fresh coriander and a squeeze of lemon. In Kathmandu it is winter lunch; on trekking routes it is what you order when you want something hot, salty and restorative.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Heat the oil in a deep pot and fry the onion until it softens and picks up colour at the edges.
Stir in the ginger-garlic paste and cook for a minute, then add the chicken strips and sear them until they lose their raw colour.
Add the tomatoes along with the cumin, coriander, turmeric and timur, and cook down until the tomatoes break apart and the mixture looks glossy.
Pour in the stock, bring it to a boil, then lower the heat and simmer for 15 minutes so the broth takes on the spices.
Drop in the carrot and cabbage and cook for another 4 to 5 minutes; they should stay slightly crisp rather than going limp.
Boil the noodles separately in salted water until just tender, then drain and rinse briefly so they do not clump.
Divide the noodles between deep bowls and ladle the hot broth, meat and vegetables over the top.
Finish with spring onion and coriander, and serve with lemon wedges to squeeze in at the table.
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