Thukpa is a flavorful noodle soup that originates from Tibet but is widely enjoyed in Nepal, Bhutan and parts of Northeast India (especially Sikkim and Arunachal Pradesh). It typically includes noodles, vegetables and meat in a spicy broth. 

There’s something magical about a steaming bowl of thukpa on a cold day. I grew up eating thukpa during winters when the winds howled outside and the kitchen was filled with the aroma of garlic and ginger. 

I chose to write about the thukpa recipe because it reminds me of late-night walks with friends when we’d end up at a tiny eatery, slurping noodles and laughing over hot bowls. Now that I’m far from the familiar sounds and smells of home, making thukpa has become my little ritual of remembrance. Every time I cook it, I’m transported back to those chilly nights at home sitting around the table with my family, hands wrapped around warm bowls, steam rising as we share stories, laughter and silence.

What makes it special here is the blend of local ingredients: garlic, ginger, chilies and seasonal vegetables combined with hearty noodles and either chicken, buff or vegetables. Even better? It’s affordable, easy to make and incredibly filling, with just 8-10 ingredients and costing around $10.

Ingredients

For soup base:

½ teaspoon oil

1 medium onion, finely chopped

1 tablespoon of minced garlic

1 tablespoon of minced ginger

2 medium tomatoes, chopped

1 to 2 green chilies, sliced (adjust to your heat preference)

150 grams of noodles (egg noodles or rice noodles)

Salt, to taste

1/2 teaspoon black pepper or red chili powder (adjust to taste)

1/2 teaspoon turmeric powder (optional, for color)

Vegetable or chicken stock (or water + stock cube)

Vegetables (adjust as per choice):

1 carrot

1/2 cup cabbage

1/2 bell pepper

1/2 chopped carrot and cabbage (optional)

Handful of spinach or bok choy (optional)

1 cup of fresh coriander

1 Lemon

Spring onions, chopped (for garnish)
Protein (optional): 200 grams boiled & shredded chicken or tofu/paneer cubes

Noodles:

150 grams noodles (egg noodles, hakka noodles, or ramen)

Directions

For this recipe, the process is very simple and satisfying. To prepare thukpa, first bring a pot of water to a boil and add the noodles of your choice. Cook them until they are just tender, then drain the water and rinse the noodles under cold water to stop the cooking. Set the noodles aside. In a separate deep pan or wok, heat some oil. Once the oil is hot, add the chopped onion, minced garlic and minced ginger. Sauté for 2 to 3 minutes, or until the onions are soft and the mixture is fragrant, and then stir in chopped tomatoes and cook until they break down. Add seasonings like soy sauce, vinegar (optional), salt, black pepper or chili powder, and a pinch of turmeric if desired. Pour in 3–4 cups of vegetable or chicken stock (or water with a stock cube), bring the mixture to a boil and let it simmer for a few minutes. Next, add vegetables such as carrots, cabbage, bell peppers and spinach, and cook them until they are just tender but still slightly crisp. If you’re using boiled shredded chicken, tofu or paneer, add it now and let it heat through and boil it for 5-10 minutes. It is ready to serve.

To serve, place a portion of the boiled noodles in a bowl and ladle the hot soup with vegetables and protein over it. Garnish with chopped spring onions and fresh coriander, and add a splash of lemon juice or chili oil if desired. Serve hot and enjoy this comforting noodle soup.

With just a few fresh ingredients and a bit of time, you can create a bowl of thukpa that’s satisfying, affordable and full of flavor perfect for chilly nights or when you just need a little comfort. Every time I make thukpa, it brings me closer to home: to the people, the memories and the warmth I carry with me. 

Edited by Anson Appelhanz and Jeremy Ford