Chicken Thukpa
A warm, comforting noodle soup with tender chicken, vegetables, and a lightly spiced broth. This Himalayan-style bowl is filling without feeling heavy and is perfect for cool evenings.
For 4 servings
- prep · ~10 min
Prep the chicken and vegetables.
1.Cut the chicken breast into thin strips.2.Slice the onion, chop the garlic and ginger, and slit the green chili.3.Cut the carrot and bell pepper into thin strips, shred the cabbage, and chop the tomato. - saute · ~6 min
Cook the aromatics.
1.Heat oil in a deep pot over medium heat.2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add garlic, ginger, and green chili, then sauté for 1 minute until fragrant.TIPKeep the heat medium so the garlic does not burn and turn bitter. - boil · ~10 min
Build the broth and cook the chicken.
1.Add the chicken strips and stir for 2 minutes until they lose their raw color.2.Add tomato, carrot, cabbage, and bell pepper, then mix well.3.Pour in water, add soy sauce, salt, and black pepper, and bring to a boil. - simmer · ~15 min
Simmer the soup.
Lower the heat and simmer for 12 to 15 minutes until the chicken is cooked through and the vegetables are tender but not mushy.
TIPChicken is ready when the thickest piece reaches 165°F or 74°C. - boil · ~8 min
Cook the noodles in the soup.
Add the noodles to the simmering pot and cook for 6 to 8 minutes, stirring once or twice, until just tender.
TIPDo not overcook the noodles; they continue to soften in the hot broth. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, stir in the lemon juice, and sprinkle in the chopped coriander leaves.
- serve
Serve the Chicken Thukpa hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the chicken and vegetables into thin, even strips so everything cooks in the same short simmer.
- 2Let the onions turn lightly golden before adding garlic and ginger; that gives the broth a deeper base flavor.
- 3Keep the broth at a gentle simmer after boiling so the chicken stays tender instead of tightening up.
- 4Add the noodles only when the chicken is fully cooked, or they may turn too soft while the soup finishes.
- 5If making ahead, store cooked noodles separately from the broth to prevent them from soaking up all the liquid.
- 6Taste after adding soy sauce before adjusting salt, since the soy already seasons the broth.
- 7Stir in lemon juice off the heat so its bright, fresh tang is not dulled by prolonged cooking.
Adapt it for your goals.
Spicier
Add extra green chili or a spoon of chili paste for a hotter, more warming bowl that still keeps the light broth style.
vegetable heavyVegetable-heavy
Increase cabbage, carrot, and bell pepper, or add mushrooms for a heartier thukpa with more texture and less emphasis on noodles.
whole wheat noodlesWhole-wheat-noodles
Swap in whole-wheat noodles for a nuttier taste and a more robust texture that suits the brothy soup well.
boneless thighBoneless-thigh
Use chicken thigh instead of breast if you want richer flavor and meat that stays juicy even with a longer simmer.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken breast adds satisfying protein that makes the soup filling without making the broth feel overly heavy.
Vegetable-Rich Bowl
Cabbage, carrot, bell pepper, onion, and tomato contribute fiber, color, and a wider range of plant nutrients.
Light Yet Nourishing Broth
Because the soup uses a water-based broth with modest oil, it feels comforting and substantial without being greasy.
Digestive Warmth from Aromatics
Ginger, garlic, and chili bring warmth and sharpness that make the broth especially soothing in cool weather.
Frequently asked questions
Yes. Cook them separately if you want a clearer broth or plan to store leftovers; then add them to each bowl before serving.
