Know How To Make The Tibetan Comfort Food thukpa At Home
Image Credit: A bowl of comfort/

Thukpa is a Tibetan noodle soup that comes from Tibet's eastern region. Indians (particularly Ladakhis and Sikkimis), Tibetans, and Nepalese are all familiar with Amdo thukpa (especially thenthuk). Thukpa is a "generic Tibetan name for any soup or stew with noodles,". Thuk means "heart," hence this is a dish that is closer to every Tibetan's heart. In chilly Tibet, a bowl of thukpa cooked with hand-made flour noodles makes people warm and cosy, and they eat it for lunch or dinner. Their thukpa is distinguished by the addition of yak meat. They also add minced mutton and a variety of greens to flavour the dish. Their New Year is thought to be incomplete without thukpa. It's not a soup, but rather a watery noodle dish with different veggies that gets its flavour from minced meat, ginger, and garlic. Perhaps it has become one of the most popular dishes in today's gastronomic landscape because of its simplicity and nutritional content. Thukpa is served in small shacks and eateries throughout India's mountainous regions. It is the most sought-after dinner, which hungry and exhausted travellers returning from their travels eagerly anticipate. Because of its close proximity to Tibet, thukpa is equally at home in Bhutan and Nepal, where it has formed an important part of the local diet. Of course, the preparation varies significantly from one to the next.

A Himalayan delicacy that is loved by all/ 


Here's how you can make this comforting bowl of Chicken Thukpa at home-


  1. 2 Chicken legs
  2. Onion
  3. Carrot
  4. Ginger
  5. Spring onions
  6. Green chillies
  7. Coriander leaves
  8. Garlic cloves
  9. Salt
  10. Lemon
  11. 200 ml water
  12. Honey
  13. Soy sauce
  14. Olive oil
  15.  Egg noodles


  1. Separate the two chicken legs.
  2. Chop some garlic in juliennes.
  3. Finely chop 5-6 spring onions, 3 green chillies,  4-5 garlic cloves
  4. Heat 2 tablespoons olive oil in a shallow fry pan and shallow fry the chicken till light brown.
  5. Cook the chicken with chopped onion and sliced carrots.
  6. Add the ginger, garlic, spring onions, and green chillies after that.
  7. Add some salt and pepper.
  8. Simmer for around 2-3 minutes after adding 200 ml of water.
  9. Squeeze in 1/2 lemon.
  10. Add 1 teaspoon soy sauce and 1 teaspoon honey.
  11. Cover the broth and gently stir it.
  12. Allow it to simmer for 10-minutes.
  13. Shred the chicken and remove it from the soup.
  14. Cook for 5 minutes with a handful of egg noodles in the broth.
  15. Add the shredded chicken to the stock and simmer for another 2-3 minutes.
  16. Serve with spring onions, green chiles, and fresh coriander as garnish.


  1. You can use Szechwan pepper (also known as Nepali pepper or timur) in this recipe. If you don't have it, increase the amount of freshly ground black pepper to taste.
  2. Use a separate cutting board for your meat and other ingredients to avoid cross-contamination.
  3. You may also use boneless chicken or minced chicken as per your preference.
  4. To give it an Indo Chinese touch, add 1/2 teaspoon of Garam masala. This will add a heated flavour to your Thukpa.
  5. You can make some stir-fried veggies as a side dish for Thukpa.