Thukpa is one of my go to recipes when I am looking for some smooth oriental goodness in my life. The Tibetan Thukpa (pronounced as written) is prepared with various delicious ingredients which will lighten up your mood and help you find inner peace after a long day.
Get the Thukpa recipe and learn how to make Thukpa from scratch further below.
Tibetans are common in north India but also in Goa. You will find them near and around Dharamsala, where the Dalai Lama (head of Buddhism) is residing in the Himalayas.
In Goa, Tibetans are here during the main tourist season from November to April, working in hotels and restaurants, but also having businesses in the flea market or night markets.
With the ethnic melange happening in Goa, we end up picking up the best from each culture and while we are drooling at the though of any Tibetan food, I can vouch for two gorgeous Tibetan themed dishes, which will turn you into an instant fan after the first bite.
The Tibetan Thukpa is usually made with chicken, veggies and noodles. What gives it the little extra is the addition of some soy sauce with lemon juice.
Slight tartness mingling with the other soup content gives a welcoming flavor dimension. I just can't stop gobbling it up!
Especially on those days when you have a little melancholic moment or you need a little pick me up, I suggest making a whole thukpa soup.
The cooking process alone will help you to relax a bit and the soup will bring some warming light into your life. I cook Thukpa as a therapy and it helps! 🙂
Thukpa Tibetan Chicken Noodle Soup Recipe - How to make Thukpa below:
- 1 Tablespoon Olive Oil
- 1 Onion sliced
- 1 Tablespoon Ginger Garlic Paste or 1 inch Ginger and 2 Garlic cloves chopped
- 2 small or 70 gram Carrots cut into match size
- 1 or 200 gram Potato diced
- ½ a dozen button Mushrooms sliced
- 200 grams boneless Chicken cut into bite size cubes or strips
- 1 fresh green Chili
- 5 Tablespoon Tomato Paste
- 600 milliliter Water
- Salt to taste
- Pepper to taste
- 200 gram Egg Noodles (Asian egg noodles)
- handful roughly cut green Spinach
- 3 Tablespoon Soy Sauce
- Juice of one lime
- 1 Spring Onion stalk chopped
- Add the Olive Oil to a pan and fry your Onion soft and translucent. Add 1Tablespoon of Ginger Garlic paste and stir fry quickly. Add your cut carrot pieces to the pan and stir fry for 2 minutes.
- Then add the mushroom, potato and chicken, stir fry and cook for 2-3 minutes on medium heat. Then throw in the cut green chili and add the tomato paste. Mix the whole content.
- Pour in the water and season with salt and pepper. Cook for about 17 minutes or until the potato and carrot pieces are soft. In the meantime prepare a pot with water, let it boil and add the egg noodles. Cook the noodles according to package instructions, usually about 5 minutes and take them out of the water once finished cooked and share among the soup bowls.
- Now add the Spinach, mix well and cook for about 4 more minutes. Remove from the heat and add the soy sauce and lemon juice. Mix very well and gobble the soup over the egg noodles in the soup bowls.
- Garnish with chopped spring onion and serve hot.
More Recipes with egg noodles:
- Chicken Chow Mein - Stir fried Noodles
- Veg Chow Mein - Stir fried Noodles
- Singapore noodles - Prawn Curry Chow Mein
More Asian Soup Recipes:
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