By Akshara
June 16, 2026
Thukpa is a deeply comforting, traditional Tibetan noodle soup that has become an iconic staple across the Himalayan regions of Northeast India. Perfect for chilly evenings, this wholesome one-pot meal combines a robust, aromatic broth with tender noodles and a colourful medley of fresh vegetables or shredded protein. Infused with a fragrant base of ginger, garlic, and a touch of warm Garam Masala, the steaming broth carries a subtle kick of green chillies that instantly warms you from the inside out.
150g egg noodles or Hakka noodles  1 medium red onion, finely sliced  1 tbsp ginger-garlic paste  1 small tomato, chopped  1 cup mixed shredded vegetables (carrots, cabbage, and bell peppers)  3 cups vegetable or chicken stock  1 tsp dark soy sauce and 1 tsp green chilli sauce  1/2 tsp Garam Masala  1 tbsp oil, salt to taste, and fresh coriander for garnish
Cook the noodles in a large pot of boiling salted water until just al dente, then drain them thoroughly, toss with a few drops of oil to prevent sticking, and set aside.
Heat a tablespoon of oil in a deep saucepan or wok, add the sliced onions, and sauté for 2 minutes before stirring in the ginger-garlic paste and chopped tomatoes until softened.
Toss in the mixed shredded vegetables and cook on high heat for 2 minutes, keeping them bright and slightly crunchy, then pour in the vegetable or chicken stock.
Stir in the dark soy sauce, chilli sauce, Garam Masala, and salt, bringing the aromatic broth to a steady boil before lowering the heat to simmer for 5 minutes.
Divide the cooked noodles into deep serving bowls, ladle the piping hot spiced broth and vegetables generously over the top, and finish with a scattering of fresh coriander.