Best 5 Chicken Thukpa Recipes

Chicken Thukpa, a staple in Tibetan cuisine, is a hearty and flavorful noodle soup that offers a delightful blend of textures and tastes. This comforting dish features tender chicken, soft noodles, and an array of vegetables swimming in a rich, aromatic broth. The article presents two variations of Chicken Thukpa: the traditional Tibetan-style and a Sherpa-style Thukpa, each boasting unique flavors and ingredients. The traditional Tibetan-style Chicken Thukpa showcases hand-pulled noodles in a clear, flavorful broth, while the Sherpa-style Thukpa introduces stir-fried vegetables and a spicy kick to the mix. Both recipes provide step-by-step instructions, ensuring that you can recreate these delectable noodle soups in the comfort of your own kitchen.

Let's cook with our recipes!

CHICKEN THUKPA

Chicken Thukpa image

Thukpa is a Himalayan noodle soup, usually served with meat and is really delicious with lean chicken. It is popular in Tibet, Bhutan, Nepal, and some parts of India. "Thuk" means heart so it is a heart warming dish. In Bhutan it would usually be made with buckwheat noodles

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 24

Ingredients

½ cup carrot(s), julienned
½ red pepper(s), medium, julienned
½ cup celery, julienned
2 cups baby spinach, fresh
3 cups chicken breast(s), leftover or deli roasted
6 cups low-sodium chicken broth
½ lb rice noodles
1 clove garlic
1 tbsp ginger, fresh
1 tbsp red hot chili pepper(s)
½ cup cherry tomatoes, fresh
¼ cup shallots, peeled
2 tbsp cilantro, fresh
1 tsp cumin, ground
½ tsp Szechwan pepper (Timur)
or
½ tsp black pepper, freshly ground
½ tsp black pepper, freshly ground
1 pinch asafoetida powder
½ tsp turmeric, ground
1 tbsp lime juice, fresh
1 tsp olive oil
½ tsp salt
¼ cup cilantro, fresh, minced

Steps:

Cut carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm) and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.
Cut leftover roast chicken into bite size pieces and set aside. You can also poach chicken breast or thighs in the broth at this step if you do not have leftover chicken.
Heat chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
Make soup paste by combining garlic, ginger, hot chili pepper, cherry tomatoes, shallots, cilantro, ground cumin, ground turmeric, Szechwan pepper (timur), asafoetida powder and lime juice in blender or food processor. Blend until smooth.
Heat oil in soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken broth and mix well. Bring to a boil and reduce heat to low. Add prepared vegetables and chicken and simmer five minutes or until carrots are tender. Season with salt and pepper.
To serve, divide rice noodles between bowls. Pour soup over and garnish with fresh cilantro.

Nutrition Facts :

CHICKEN THUKPA

Chicken Thukpa image

A Tibetan vegetable stew with noodles and chicken.

Provided by Praveen Kumar

Categories Appetizer Soup

Time 40m

Number Of Ingredients 15

Ingredients

1/4 cup Plain / Egg Noodles (cooked as per package instructions)
2 tbsp Mixed Vegetables - 2 tblsp (chopped)
1 Whole Chicken Legs (thighs and drumsticks)
1 Onion (small, finely chopped)
1/4 cup Spring Onions (chopped)
2 Garlic Cloves (minced)
1 Green Chilli (finely chopped)
1/2 tsp Ginger (minced)
1/2 cup Vegetable Stock
Juice of 1/2 Lemon
handful Coriander Leaves (chopped)
as per taste Salt as per taste
1 1/2 tbsp Vegetable Oil
1/2 tsp Soy Sauce
1/2 tsp Honey

Steps:

Heat oil in a deep pan over medium flame.
Add the chicken and cook for 5 to 10 minutes, turning from time to time.
Now add the onions, spring onions, garlic, green chillies and ginger.
Mix and cook for 2 to 3 minutes.
Add the vegetable stock.
Add the lemon juice, soy sauce and honey.
Add salt as per taste and mix well to combine.
Cover the pan with a lid and reduce flame to low.
Allow it to simmer for 15 minutes.
Remove the chicken and shred it.
Add the shredded chicken to the pan.
Add the mixed vegetables and the cooked noodles.
Simmer for 10 minutes.
Switch off flame.
Garnish with coriander leaves.
Serve hot.

THUKPA

Thukpa image

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

Steps:

In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

CHICKEN THUKPA RECIPE: HOW TO MAKE CHICKEN THUKPA AT HOME | HOMEMADE CHICKEN THUKPA RECIPE - TIMES FOOD

If you are a big fan of soupy noodles, then this recipe will surely conquer your hunger cravings. Thukpa is very common in Pahadi areas of Northern and North East India. This Chicken Thukpa recipe is basically a hot noodle soup cooked with meat or veggies of your choice and is best for the winter season because it keeps you warm from inside. Since it is prepared by using vegetables and chicken so it has ample amounts of nutrients that are required by our body on a daily basis. One can adjust the spice level in this recipe according to their needs and this one-pot meal is sufficient for a person to consume it as a main course meal or as a tea time snack. So, try out this yummy recipe on a lazy evening and enjoy sipping it.

Provided by TNN

Categories Snack

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoon vegetable oil
6 cup chicken stock
400 grams chicken thighs
300 grams rice noodles
100 grams carrot
0 As required water
1 stalk coriander leaves
2 cloves garlic
1 teaspoon ginger
1/2 teaspoon cumin powder
2 pinches asafoetida powdered

Steps:

Start by making a spice paste for the soup. Blend garlic, ginger, cumin powder and asafoetida in a blender. When you have a paste formed, keep it aside.
Now, heat oil in a large pan over medium flame. Once hot, add the spice paste to it and stir for 4-5 minutes till the paste loses its aroma. In the same pan, pour chicken stock and bring to boil over low flame for 10-15 minutes. After this, add the chicken thighs and simmer for 10-15 minutes again over low flame. Remove this chicken from the stock now and cut into shreds.
Now, boil rice noodles in a deep bottomed pan half filled with water over medium flame. Once boiled, drain and transfer to a separate bowl. Now add chopped carrots in the pan which was used to prepare stock and simmer over low flame for 5-7 minutes.
Equally divide the noodles in the bowls along with the shredded chicken and pour this stock over it. Your Chicken Thukpa is now ready. Serve it hot. Do try this delicious recipe, rate it and leave your comments in the section below.

Nutrition Facts : ServingSize 1 bowl, Calories 466 cal

CHICKEN THUKPA

Chicken Thukpa image

Make and share this Chicken Thukpa recipe from Food.com.

Provided by Tulsi Regmi

Categories Nepalese

Time 45m

Yield 3 serving(s)

Number Of Ingredients 21

Ingredients

1 lb rice noodles
6 cups chicken broth
1/2 lb grilled chicken breast, cut into very thin 1/8 inch slices
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 cup celery, julienned
1 cup spinach, washed and cut into pieces
1 tablespoon cooking oil
salt and pepper, as needed
1 tablespoon chopped cilantro (to garnish)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 fresh red chili peppers
1/2 cup cherry tomatoes
2 shallots, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon toasted cumin seed
1/2 teaspoon turmeric
1/2 teaspoon szechwan peppercorn (timur)
1/16 teaspoon asafoetida powder
1 tablespoon freshly squeezed lime juice

Steps:

Cook noodles in boiling salted water until slightly undercooked.
Drain and rinse; reserve in a large bowl.
In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
Add chicken broth; mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
Garnish with chopped cilantro.

Tips:

To make the chicken broth, use a whole chicken or chicken bones. This will give the broth a richer flavor.
If you don't have time to make chicken broth, you can use store-bought chicken broth or water. However, the flavor of the thukpa will be less rich.
You can use any type of vegetables you like in your thukpa. Some popular vegetables include carrots, celery, onions, bell peppers, and spinach.
If you want to add some protein to your thukpa, you can add cooked chicken, beef, or pork. You can also add tofu or tempeh for a vegetarian option.
Thukpa can be served with a variety of condiments, such as soy sauce, chili sauce, or vinegar. You can also add a dollop of yogurt or sour cream.

Conclusion:

Chicken thukpa is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give chicken thukpa a try.