Chicken Thukpa Recipe
Chicken Thukpa Recipe
Nothing is better than a bowl of hot steaming Chicken Thukpa during the winters, isn’t it? As for me, I enjoy this delicious dish every season! Who doesn’t want a hot bowl of Thukpa after a long tiring day, isn’t it? Although this hot noodle soup has Tibetan origins, it has found its way into the heart of every Indian. Well, I can relate to that given that I have spent so much time taking trips to the North! There are a million varieties of Thukpa available in our country. But my personal favorite is the Chicken Thukpa soup. This broth has intense flavors and the hot chili oil and the juicy pieces of meat further add to its taste.
About Authentic Chicken Thukpa
The best thing about the Chicken Thukpa recipe is that I like is that it is a whole meal in itself. So, the next time you hold a Chicken Thukpa bowl, be assured that you are having a hearty meal. Lots of veggies, meat, and of course, noodles – that’s what makes up a steaming bowl of Thukpa for me. The broth itself is so comforting that I often forget to mention the chili oil that gives a tinge of heat to the dish. Sometimes, I try to make it an instant pot dish and trust me, the taste remains the same. If you are a Chicken lover then you must check out Chicken Cafreal and Chicken Shami Kebab recipes from the blog.
What is Chicken Thukpa?
Chicken Thukpa is also called the Tibetan Noodle Soup. It is a traditional soup that is prepared with noodles and chicken. This dish is most popular in Tibet, Arunachal Pradesh, Sikkim, Bhutan, and Northeast India. People there use Thukpa as a generic term to call any soup that is combined with noodles. As for Chicken Thukpa, people simply use shredded pieces of chicken and noodles to make it. They often serve it in small bowls where the chicken is consumed using chopsticks or forks and the soup is drunk from the bowl directly. Interesting, isn’t it?
In short, it is a hearty, fragrant soup that is easy to prepare. As I mentioned earlier, it makes for a wholesome meal.
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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- For Stock : -
- 250 gms Chicken
- 5 cups Water
- 1 Sliced Onion
- 7-8 Cloves
- For Paste : -
- 1 Tomato
- 1 Onion diced
- 2 tbsp Coriander leaves chopped
- 3-4 cloves Garlic
- 2 green chillies
- 1 tsp Schezwan Pepper optional
- For Thukpa: -
- 1 tbsp Oil - Paste - Chicken Stock
- 1 cup Carrot Julienne
- 1 cup Cabbage shredded
- 3/4 cup Noodles boiled
- Chicken boiled and shredded
- Salt to taste
- Chilli Soy Sauce
- Spring Onions
- Coriander Leaves
Ingredients
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- Prepare Chicken stock with chicken, water, large onion, and cloves.
- Take a grinder, add tomato, onion, coriander leaves, garlic, ginger, green chili, and schezwan pepper (optional) into it, blend and make a fine paste.
- Heat oil in a wok, add the prepared paste into it and saute for 3-4 min.
- Now add sliced carrot and shredded cabbage in it and toss well.
- After that add chicken stock and salt, boil it for some time.
- Take some noodles in a bowl, add stock, shredded chicken, and chili soy sauce in it.
- Garnish it with spring onions and coriander leaves.
- Now the Chicken thukpa is ready to be served!
“🍜🌶️ Absolutely blown away by this Chicken Thukpa recipe! It’s the perfect blend of warmth and flavor, ideal for any season. The rich, aromatic broth, tender chicken, and the right amount of spice make this dish a hearty and satisfying meal. I loved the detailed instructions and the inclusion of fresh vegetables, which added a lovely crunch. This recipe is definitely a keeper for those cozy nights in or when you need a comforting bowl of soup. Kudos to the chef for bringing a piece of Tibet to our kitchens! 😍👨🍳 #ChickenThukpa #ComfortFood”