Chicken Thukpa Recipe: Perfect Dish To Beat The Hunger

Soups have always been an indominable part of our meal but when it comes to our favourite noodle soup, thukpa wins the battle. Thukpa is quite a popular dish but for those who don’t know, it is a noodle soup loaded with spices, veggies as well as meat. It is a popular dish in Northeast states in India like Sikkim, Assam and Arunachal Pradesh, Himalayan regions of India as well as Nepal, Bhutan, Tibet as well as China. The cooking method and ingredients may differ from one recipe to another, but its love and charm remains the same. 

Some believe that Thukpa has originated from Tibet’s eastern part while some say Thukpa was first created in China. While there could be many thukpa varieties in Tibet like thenthuk, gyathuk, pathug and drethug, the Nepalese version has noodles with spices, veggies and meat. If your love for thukpa knows no limits, it's time to get your hands on a bowl of delicious chicken thukpa. Loaded with shredded chicken, spices and noodles, this dish will not just soothe you from inside but will also provide the right amount of nutrients to the body. And the best part is, this one-pot meal could work as a wholesome meal for you. Great, isn't it? Wanna know how to make this chicken thukpa at home? Here is the recipe.  


  • 400 gm chicken thighs 
  • 2 tbsp vegetable oil 
  • Handful of coriander leaves 
  • 3 carrots 
  • 1 tsp ginger 
  • 3 to 4 cloves garlic 
  • 1 tbsp corn flour 
  • ¼ tsp hing 
  • ½ tsp cumin powder 
  • 7 cups chicken stock 
  • 350 gm rice noodles 


  • Take a blender and add garlic, ginger, hing and cumin powder. Make a fine spice paste and keep it aside. 
  • Heat a pan and add oil. When the oil is hot enough, add the spice paste and stir it for 5 to 6 minutes. Stir until the paste loses its fragrance. 
  • Now, add in the chicken stock and let it boil for 10 to 15 minutes on low flame. Add corn flour and make the soup thicker. This is totally optional. 
  • Then, add chicken thighs and let it simmer for 10 to 12 minutes on a low to medium flame. Now, remove the chicken stock and shred the thighs. 
  • Now, heat a pan and add rice noodles. Fill in the water and let it boil for a medium flame. When done, drain the rice noodles and transfer into a separate bowl. 
  • Chop carrots and add them to the pan that was used to make the stock. Let it simmer over low flame for 7 to 8 minutes.  
  • Now, take bowls and equally divide the noodles. Add in the shredded chicken and pour the stock over it. The chicken thukpa is ready and serve hot!