Chicken Thukpa Recipe | Tibetan Noodle Soup | Chicken Noodle Soup | Thukpa Soup | Kitchenstagram
Few dishes can match the comfort of a hot bowl of Chicken Thukpa, especially when the weather turns cold. That first sip of steaming broth, loaded with noodles and tender chicken, feels like instant relief after a long, exhausting day. While it’s often associated with winter, this is one dish i happily enjoy all year round- it’s that satisfying.
Though Thukpa traces its roots back to Tibetan cuisine, it has become deeply loved across ndia, particularly in the northern northeastern regions. Over time, Thukpa has evolved into countless regional styles, each with its own character. Among them all, Chicken Thukpa stands out for its bold broth, gentle heat and comforting balance.
What makes chicken Thukpa special is how complete it feels as a meal. A single bowl brings together soft noodles, juicy pieces of chicken and a generous mix of vegetables, all swimming in a broth that’s layered and soothing. The flavour build slowly, warming you from the inside out, while a drizzle of chili oil adds just enough heat to keep things exciting. It’s the kind of dish that fills you up without feeling heavy.
Chicken Thukpa is often refereed to as Tibetan noodle soup and is widely enjoyed in places like Tibet, Sikkim, Arunachal Pradesh, Bhutan and across Northeast India. In many of those regions, “Thukpa” is a broad term used for noodle-based soups. The chicken version usually features shredded or bite-sized piece of meat, making it easy to eat and deeply satisfying. Traditionally, it’s served in bowls where the solids are eaten with chopsticks or a fork and the broth is sipped straight from the bowl- a simple, comforting ritual.
There’s something undeniably heart-warming about this dish, which feels fitting given that the word “thuk” translates to heart. Chicken Thukpa lives up to that meaning with its nourishing nature and soul-soothing warmth. It’s wholesome, balanced and packed with goodness, making it ideal for chilly evenings or moments when you need a quick yet fulfilling meal.
Another reason to love this soup is its flexibility. Whether cooked on the stovetop or adopted for an instant pot, the result remains just as comforting and full of flavour. It’s proof that good food doesn’t always need to be complicated. A bowl of Chicken Thukpa is more than just soup- it’s warmth, nourishment and comfort, all wrapped into one satisfying meal.
Ingredients
250 gm Chicken, boneless
1 no. Onion, chopped
1 tbsp Ginger, chopped
8-10 nos. Garlic Clove
2 nos. Fresh Red Chili
1 tsp Sichuan pepper
1 no. Tomato, chopped
1/2 cup Coriander stems
2 tbsp Sesame oil
2 tbsp Oil
2 tsp Pepper Powder
Salt to taste
2 cups Chicken Broth
1 no. Carrot, julienne
1/2 cup Green beans, diagonally cut
1/2 cup Cabbage shredded
Spring Onion, chopped
Juice of 1 Lime
1/2 cup Coriander, chopped
300 g Noodles
Chili Oil
Preparation
- Step 1: In a blender, combine chopped onion, chopped ginger, garlic, fresh red chili, Sichuan pepper, chopped tomatoes, coriander stems and sesame oil, blend until smooth.
- Step 2: Heat oil in a Pan. Add chopped chicken, salt to taste and Black pepper powder, sear the chicken on high heat.
- Step 3: Heat oil in a pot, add the paste and sauté stirring occasionally, for about 4-5 minutes until thick or cooked well.
- Step 4: Add chicken broth, salt to taste, julienned carrots, shredded cabbage and beans, stir to combine. Cover & cook on low heat for 5-6 minutes until cooked well.
- Step 5: Add the fried chicken, cover and cook for 6-8 minutes on low heat. Once the chicken is cooked through, add chopped spring onion and lime juice, stir to combine.
- Step 6: In a pot add water and get it to a boil. Add noodles and boil it for 5-6 minutes on high flames. Drain and keep aside.
- Step 7: In a bowl add in your cooked noodles, pour chicken thukpa soup on top, top with shredded cabbage, chopped coriander, chili oil and chopped spring onion.
- Step 8: Serve hot and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.