Chicken Thukpa | How to make Chicken Thukpa

By Mousumi Manna  |  30th May 2017  |  
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Chicken Thukpaby Mousumi Manna
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About Chicken Thukpa Recipe

Thukpa is a popular soup in the northern Himalayan region of Nepal. Fragrant, hearty and simple to prepare, this satisfying soup recipe is an easy winter warmer.

Chicken Thukpa is a popular aromatic and delicious dish. You can try making this amazing Chicken Thukpa in your kitchen. This recipe requires 20 minutes for preparation and 35 minutes to cook. The Chicken Thukpa by Mousumi Guha Manna has detailed steps with pictures so you can easily learn how to cook Chicken Thukpa at home without any difficulty. Chicken Thukpa is enjoyed by everyone and can be served on special occasions. The flavours of the Chicken Thukpa would satiate your taste buds. You must try making Chicken Thukpa this weekend. Share your Chicken Thukpa cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mousumi Guha Manna for inputs. In case you have any queries for Chicken Thukpa you can comment on the recipe page to connect with the Mousumi Guha Manna. You can also rate the Chicken Thukpa and give feedback.

Chicken Thukpa

Ingredients to make Chicken Thukpa

  • vegetable oil-1tblspn
  • (6 cups) chicken stock-1.5 litres
  • skinless chicken thigh fillet-300gm
  • rice noodles-250gm
  • carrot, cut into thin matchsticks-50gm
  • red & green capsicum, thinly sliced-1/2
  • lemon juice-1tblspn
  • salt and pepper-to taste
  • chopped coriander-to serve
  • (To make the SPICE PASTE):small onion, chopped-1
  • garlic cloves, chopped-2
  • chopped ginger-1tspn
  • ground cumin-1tspn
  • ground turmeric-1/2tspn
  • asafoetida powder-1pinch
  • long green chilli, deseeded, chopped-1
  • tomatoes, chopped-200gm

How to make Chicken Thukpa

  1. 1.To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped.
  2. 2.Add the tomatoes and process until combined.
  3. 3.Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell. 
  4. 4.Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
  5. 5.Add the chicken thigh and simmer gently for 10 minutes, or until cooked. 
  6. 6.Remove from the stock and roughly shred.
  7. 7.Meanwhile, bring 2 litres of water to the boil in a large saucepan. Add rice noodles and cook for 2 minutes. 
  8. 8.Drain and refresh in cold water. Drain again and set aside.
  9. 9.Add the carrot and capsicum to the stock and simmer for 2–3 minutes, until the vegetable are just tender.
  10. 10.Add the lemon juice and season to taste.
  11. 11.Divide the noodles between bowls and top with chicken. Ladle the stock and vegetables over the noodles.Serve hot.

My Tip:

Always use rice noodles for thukpa so that the noddles may not be too much heavy and will be tasty.

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