Recipe
Thukpa
A Himalayan noodle soup that arrived from Tibet and settled in the hills: a clear, ginger-heavy broth, hand-pulled or dried noodles, and whatever meat and greens the kitchen has.
Published August 14, 2026
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
11 items- 400 gWheat noodles
- 300 gChicken thigh · sliced thin
- 1 pieceOnion · sliced
- 4 clovesGarlic · minced
- 2 tbspGinger · julienned
- 2 piecesTomato · chopped
- 1 pieceCarrot · matchsticks
- 200 gCabbage · shredded
- 1.5 lChicken stock
- 0.5 tspTimur (Sichuan pepper) · ground
- 1 bunchCoriander leaves · to finish
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Method
- 01
Heat oil in a deep pot and fry the onion, garlic and half the ginger until the edges colour.
- 02
Add the chicken and cook until it is no longer pink, then stir in the tomato and cook down to a paste.
- 03
Pour in the stock, add the carrot and the timur, and bring to a rolling boil.
- 04
Add the noodles and cook until just tender, then stir in the cabbage so it keeps some bite.
- 05
Taste and adjust the salt — the broth should be assertively gingery.
- 06
Serve in deep bowls, scattered with the remaining ginger and plenty of coriander.