Thukpa Recipe

Thukpa Recipe | How to make Thukpa

What is Thukpa?

Thukpa is a noodle soup loaded with veggies and flavors and belongs to the state of Sikkim. In fact, it is popular throughout East India. Hakka noodles are boiled and combined with a broth made up of mixed vegetables to make a wholesome soup recipe. Chicken is also added to thukpa but here I am sharing the veg version of this soup. Further, this recipe will give a light yet fulfilling mildly spiced soup. I have let the flavors of ginger; garlic and coriander speak, keeping the chilies minimal.  With all that goodness this soup often goes beyond soup and can be a light vegetarian dinner recipe.

Let’s talk about the ingredients for thukpa recipe:

Although this soup recipe or noodle recipe belongs to east India, it has been prepared with the ingredients easily available everywhere. Its taste is something that can and will be relished by all. There are no peculiar features. Here is all you need:

Hakka Noodles: Hakka noodles are easily available in the market or online. However, if you can’t find these you can use any noodles of your choice.

Vegetables: Cabbage, carrot, and mushrooms are a must for this noodle soup recipe. I did not have mushrooms so I skipped those. I know the locals of east India will find this list of mix vegetables incomplete as they must be using more veggies and ingredients for this soup recipe but I have kept the recipe workable for all because this soup recipe deserves to be tried by everyone. It is so soulful!

Further vegetables are used in this soup recipe twice. Once to prepare the stock and then to make the broth.

Flavors: Thukpa recipe paste is used to flavor this noodle soup. It is a combination of tomatoes, onions, ginger and garlic, a hint of star anise, etc. I used the stems of coriander for this soup recipe and it delivered.

Similar recipes on the blog

If you are looking for noodle recipes do check out chow mein recipe. If you are looking for soup recipes you might like tomato soup, tamatar ka shorba, etc.

How to serve Thukpa?

Serve it hot for dinner on a cold night.

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How to make Thukpa?

1.This recipe serves 2-3 persons.

Thukpa Recipe

2.Take 3 cups of water in a cooking pan. Add in ½ cup chopped cabbage, ½ cup chopped carrots, 1 star anise, 1-inch piece of ginger, salt to taste. Let it simmer for a good 20 minutes.

Thukpa Recipe

3.While it simmers prepared the thukpa paste. In a grinder jar add 1 small chopped tomato, 2 chopped onions, 6-8 garlic cloves, ½ inch piece of ginger, a small piece of ginger and salt to taste.

Thukpa Recipe

4.Grind to make a fine paste. Keep aside for now.

Thukpa Recipe

5.Once the stock is ready, strain it and discard the vegetables.

Thukpa Recipe

6.Heat 1 tsp of oil. Add in the thukpa paste. Also add salt and 1/4 tsp turmeric powder.

Thukpa Recipe

7.Cook on high flame, stirring continuously till it comes together which will take 2-3 minutes.

Thukpa Recipe

8.Next add in ½ cup of thinly sliced cabbage and ½ cup of thinly sliced carrots. Cook for 2 minutes.

Thukpa Recipe

9.Add in the vegetable stock. Cook for 5-7 minutes. Do not overcook the vegetables.

Thukpa Recipe

10.Add a handful of coriander stems.

Thukpa Recipe

11.Add in ½ tsp of white pepper powder.

Thukpa Recipe

12.Check and adjust the seasoning and consistency.

Thukpa Recipe

13.In a serving bowl add boiled noodles (as much required). On that pour the prepared broth.

Thukpa Recipe

14.Serve hot. Bon appétit!

Thukpa Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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