Thukpa (Arunachali Noodle Soup)

KP
Servings: 4 Total Time: 50 mins
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A warming noodle soup with chicken, vegetables, ginger and green chili

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Thukpa is a hearty noodle soup that is commonly associated with the Himalayan regions and is traditionally eaten in the Monpa communities of western Arunachal Pradesh. Arunachal Pradesh, in the far northeast of India, is home to many communities, including the Monpa, Apatani, Adi and Khamti, so its home cooking varies a lot from valley to valley. Read more in Indian regional cuisines.

This home-style version uses chicken, carrot, cabbage and other simple vegetables, ginger and green chili in a clear, peppery broth. Add or swap vegetables as you like; many families also make it with beef, pork, egg or only vegetables.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Jahra Tasfia Reza on Pexels; Photo 2: Momo King on Pexels; Photo 3: Jana Ohajdova on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Thukpa (Arunachali Noodle Soup)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Dairy Free Non Vegetarian Spicy
Prep Time 15 mins Cook Time 35 mins Total Time 50 mins
Servings: 4

Description

Thukpa: a warming Himalayan noodle soup with chicken, vegetables, ginger and green chili, commonly eaten in Arunachal Pradesh among Monpa communities. Based on traditional technique.

Ingredients

For the broth

Noodles and vegetables

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and green chilies and cook for 3 to 4 minutes until soft and fragrant.
  2. Add the chicken and stir for 3 minutes, until the surface turns opaque.
  3. Pour in the water, add the soy sauce, pepper and salt, and bring to a boil. Reduce the heat and simmer, partly covered, for 15 minutes.
  4. Meanwhile, cook the noodles in a separate pot of boiling water according to the package directions. Drain and divide among bowls (cooking them separately keeps the broth clear).
  5. Add the carrot and cabbage to the broth and simmer for 5 minutes until just tender. Check that the thickest piece of chicken has reached 74 C / 165 F and is no longer pink.
  6. Ladle the hot soup over the noodles, top with spring onions and cilantro, and serve at once with extra chili on the side.

Note

Taste the broth and adjust salt and chili at the end. For a richer broth, simmer chicken bones for an hour first. Keep leftover broth and noodles separate so the noodles do not turn soft. Chicken must be cooked to 74 C / 165 F.
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Frequently asked questions

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Is thukpa always spicy?

No. The heat is set by how much chili you add; the broth itself is usually clear and peppery.

Can I make it vegetarian?

Yes. Skip the chicken, use vegetable stock instead of water, and add tofu or mushrooms.

Which noodles are best?

Wheat or egg noodles are common; rice noodles also work.