Thukpa For Winter?

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Thukpa ourishing to tide you over.

The one thing that can cure you of all your woes is a dish from Tibet. This dish is super-easy to make, and it’s a perfect blend of warmth, taste, and nourishment–just what you need right now. We’re talking ais a Tibetan noodle soup. It originated in the eastern part of Tibet. Amdo Thukpa (especially Thenthuk) is a famous variant among Tibetan. The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. The food is widely available in these regions.

When you think of winter weekends, you are easily overwhelmed by the tiredness that’s plaguing you after a week’s work, the chill that’s setting in to make you lazier still, and the thought of something warm and nbout thukpa, the broth that can satiate your taste buds and warm you to the very bones.

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1 cup chicken thigh or leg pieces

1 onion, chopped

1 carrot, sliced

1 tbsp ginger, finely chopped

5 spring onions, chopped

3 green chillies, chopped

5 garlic cloves, chopped

Salt and pepper, to taste

Fresh coriander leaves, chopped

1 tsp honey

1 tsp soy sauce

2 tbsp oil

2 cups water

1 cup egg or regular noodles


  1. Heat oil in a large pan. Add the chicken pieces, and fry till they turn golden-brown.
  2. Add the chopped onion and carrots, and saute for a few minutes. Then add the rest of the veggies, and saute.
  3. Season with salt, pepper and some fresh coriander leaves. Add water, and let it come to a simmer.
  4. Add soya sauce and honey, and stir the broth to blend it in. Cover the pan with a lid, and cook for 10 minutes.
  5. Now add the noodles, and cook the broth for five minutes or till the noodles are cooked. Garnish with some spring onions, green chillies and fresh coriander. Take the broth off the heat, and serve warm.