The Tibetan Thukpa Recipe is prepared with various delicious ingredients.
This soup will lighten up your mood and help you find inner peace after a long day.
What is Thukpa?
Thukpa is a Tibetan soup made of noodles, vegetables and sometimes a protein.
The soup is a wholesome meal in itself. Tibetans eat it to keep them self warm.
The ingredient includes usually what the people in the Himalayas can get and depends heavily on the seasons.
For example, Tibetans eat mainly vegetables in the spring and summer months. In the winter they switch to adding mainly meat, such as mutton, to their thukpa soups.
In time, thukpa variations have cropped up and most Tibetan households have their own approach to this delicious noodle soup.
How we discovered the Thukpa soup
I learned about the thukpa soup for the first time from my husband.
He is a tremendous thukpa fan since he had worked in a restaurant in North India, situated in a typical adventure traveler spot near Manali in Himachal Pradesh.
Tibetans are an ethnic minority who settled in Himachal Pradesh in the Indian Himalayas.
They are considered refugees from Tibet, as they left when China took over Tibet.
We lived with Tibetan families in villages in Spiti Valley, such as in Nako village, and that’s when we encountered the best Tibetan food ever.
We traveled there in June, so the Thukpas were made with vegetables. Meat was not added.
I can vouch for two gorgeous Tibetan dishes, which will turn you into an instant fan after the first bite.
Second in place is the thukpa soup which is a warming soup, especially during cold winter days.
We also fell in love with Butter Tea which is really great when you travel in the himalayas as it revitalizes you. Let me warn you, not everyone enjoys a butter tea.
If you want to know more about Tibetan food, then I recommend this Tibetan cookbook.
Tibetan Thukpa Recipe
- 1 Tablespoon Oil
- 1 Onion sliced
- 1 Tablespoon Ginger + Garlic *see Notes
- 1 small Carrot cut small
- 7 ounces Potatoes diced
- 12 piece Mushrooms optional, sliced
- 7 ounces Protein of your choice Chicken or Mutton
- 1 Green Chili Pepper optional
- 2 Tablespoon Tomato Paste
- 3 cups Water
- Salt to taste
- Black Pepper
- 7 ounces Lo Mein Noodles Asian egg noodles
- Spinach handful roughly cut
- 3 Tablespoon Soy Sauce
- Juice of one lime
- 1 Green Onions stalk aka spring onion, chopped, to garnish
- Add the Oil to a pan and fry your Onion soft and translucent. Add 1 Tablespoon 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 the protein of your choice, stir fry and cook for 2 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 until the potato and carrot pieces are soft. In the meantime prepare a pot with water, let it boil and add the egg noodles.
- Now add the Spinach and noodles, 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 into in the soup bowls.
- Garnish with chopped green onion stalks and serve hot.
- Use fresh ginger and garlic finely chopped (ratio 1:2) or use ginger and garlic paste.
- You can also use tofu or skip the protein all together to make this soup vegetarian or vegan (switch egg noodles with regular ones)
- Don’t use seafood as a protein because that wouldn’t make it Tibetan.
More Asian Noodle Soups
Dear reader, do you enjoy Tibetan food?Please feel free to share your thoughts and ideas with us in the comment section further below!