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Thukpa is more than just a hot bowl of noodle soup. It has roots in Tibet and found its way into homes across Sikkim, Arunachal Pradesh, and other parts of the Northeast. The base of thukpa is always a light, mildly spiced broth, with cooked noodles added in and topped with vegetables, protein, and fresh herbs. Each version of thukpa changes slightly depending on the kitchen, but the overall structure stays the same. It’s easy to prepare, and the ingredients are often already available at home.
The following are five thukpa recipe ideas. One includes egg, another uses chicken, one is fully vegetarian, and two explore different combinations with tofu and seafood.
1. Classic Vegetarian Thukpa With Fresh Vegetables
This version of thukpa is easy to make and uses ingredients that are already in most Indian kitchens. Begin by boiling water with chopped onions, garlic, and ginger. Add carrots, cabbage, and capsicum in thin slices so that they cook quickly. A tomato can be added for depth, but it is not essential. Add a pinch of salt and a little turmeric for colour, then simmer it until the vegetables become soft.
Noodles are cooked separately and added to the bowl before the broth is poured over them. If you like a little spice, you can crush a green chilli or add a spoonful of chilli paste. Garnish with chopped coriander leaves and a squeeze of lime. This kind of thukpa is light and satisfying and works well as a full meal for lunch or dinner.
2. Chicken Thukpa With Indian Spices
Chicken thukpa works well when the meat is shredded and cooked into the broth slowly. Start by sautéing garlic, onion, and ginger in a bit of oil. Add small pieces of boneless chicken and cook until they change colour. Then add water, salt, a bit of black pepper, and half a teaspoon of cumin or coriander powder if you like extra flavour. Simmer this until the chicken becomes soft enough to shred.
In another pot, boil noodles, preferably flat ones like wheat or egg noodles. Add a few sliced vegetables to the broth if you want more texture. When the chicken is ready, shred it using a fork and return it to the soup. Pour this mixture over noodles in a bowl and top it with chopped spring onion and a dash of lemon. This version has a strong flavour but remains simple enough to cook regularly at home.
3. Egg Thukpa With Soy And Garlic Base
This version of thukpa uses boiled or scrambled eggs and has a light soy sauce base. Begin by preparing the broth with garlic, onion, and soy sauce. Add a little vinegar or lemon juice for acidity. If you prefer a stronger flavour, you can also add a small amount of red chilli powder or a spoonful of chilli oil.
Boil the noodles and keep them aside. Crack two eggs into a pan and scramble them gently. Once the broth is hot and slightly thickened, add a few sliced vegetables like carrots or cabbage. Place the noodles in a bowl, pour the broth over them, and top with the scrambled eggs. Some people prefer to slice a hard-boiled egg and place it on top instead, which also works well. Sprinkle a few fresh herbs or green onions before serving.
4. Tofu Thukpa With Ginger And Sesame Flavour
Tofu is a great protein option for those who want something light but filling. Use firm tofu so it holds its shape in the soup. Start by sautéing garlic, chopped ginger, and sesame seeds in oil. Add tofu cubes and cook them until the outside turns golden. Remove the tofu and use the same pan to prepare the broth. Add water, soy sauce, chopped spring onions, and some sliced vegetables. Simmer it for a while so the broth takes on the flavours.
The tofu can be added back in just before serving. Boil flat noodles in a separate pot. Place the noodles in the bowl, pour over the broth, and add the tofu pieces on top. You can also add a small spoonful of sesame oil just before serving to bring out the aroma. This version of thukpa is filling and works well even without much spice.
5. Seafood Thukpa With Prawns And Light Tomato Broth
This is a variation that uses prawns or small pieces of fish in a light tomato-based broth. Begin by cooking chopped tomatoes, garlic, and onion in a little oil. Add water and salt once the tomato is soft, and simmer this for a few minutes. Then add cleaned prawns and allow them to cook gently in the broth. They usually take only a few minutes to become firm.
For noodles, flat wheat noodles or even rice noodles can work. Cook them separately and place them in a bowl. Pour the hot seafood broth over the noodles and serve with a few coriander leaves on top. You can also add chopped spring onions or a dash of pepper. This thukpa has a slightly tangy taste because of the tomato, and the prawns add a soft, rich texture that works well in soups.
Thukpa can be cooked in many different ways, depending on what you have at home and what you feel like eating. It’s not a fixed recipe, but a format that works well with vegetables, proteins, and warm broth. These five ideas give you a starting point, but you can always adjust the ingredients to match your tastes. The soup is simple, nourishing, and adaptable to almost any kitchen in India, whether you’re cooking for one or for a full family meal.
