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Meat, South and Southeast Asian

Chicken thukpa noodle soup

Chicken thukpa is a Nepali noodle soup in a broth seasoned with ginger and cumin, with a gentle kick of chili. For 4 people, it takes 40 minutes and stays easy to make, at about €3.00 per serving. The trick is cooking the noodles separately so they keep some bite in the bowl.

Tonight I'm making you thukpa, the Nepali noodle soup with chicken, ginger, and cumin, perfect for a cold day.

Chicken thukpa noodle soup
Total time
40 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Thukpa is the kind of soup that warms you up without weighing you down. The chicken broth, infused with ginger, garlic, and cumin, carries the chicken and vegetables, while a touch of chili powder tickles the back of your throat without burning. A squeeze of lime right before serving wakes everything up, and fresh cilantro adds a green note that sets it apart from a classic broth.

This is a dish to make as the days get shorter, on a weeknight when you want a full meal in one bowl. Kids generally love the noodles and the mild broth, so you can simply leave the chili out of the pot and let everyone season their own bowl at the table. Mon Chou suggests it for evenings when a hot bowl does more good than a long meal.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Pantry

  • Chinese egg noodlesoften in the pantry 250 g
  • Chicken brothoften in the pantry 1.2 l
  • Ground cuminoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 2
  • White cabbage 150 g
  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 3 tsp
  • Tomato 1
  • Fresh cilantro 4 sprigs
  • Lime 1

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Thinly slice the onion, garlic, and ginger, cut the carrots into sticks, the cabbage into strips, and the tomato into small dice.

    Cut everything small, it will all cook quickly and the broth will be more fragrant.

  2. Sauté the onion, garlic, and ginger in the oil, add the cumin, chili powder, and chicken cut into strips. 8 min

    Let the chicken brown slightly, it flavors the broth.

  3. Pour in the broth, add the tomato, carrots, and soy sauce, then let it simmer. 15 min

    Add the cabbage only at the end so it stays a bit crisp.

  4. Cook the noodles separately in boiling water, then drain them. 4 min

    Rinse them with cold water so they don't stick together.

  5. Divide the noodles among the bowls, ladle in the broth, sprinkle with cilantro, and squeeze lime juice over the top.

    A squeeze of lime at the very end gives that Nepali kick.

Our tips to get it right

  • Cut the chicken into thin, even strips, it will cook quickly and stay tender in the hot broth.
  • Taste the broth before serving and adjust the salt, since the soy sauce already salts a good part of the dish.
  • Prep all the vegetables before turning on the heat, the cooking moves fast once things start to sizzle.

The variations

  • Swap the chicken for peeled shrimp, added only in the last few minutes of simmering the broth.
  • For a vegetarian version, replace the chicken with pan seared firm tofu and use vegetable broth instead of chicken broth.
  • For kids, leave the chili powder out of the pot and serve it on the side, so everyone can season to taste.

What to serve it with

  • A hot green or black tea
  • Extra lime wedges on the side
  • A small bowl of extra chili

Storage

Keep the broth and chicken in the fridge in a sealed container for 2 to 3 days, separate from the noodles, which would turn soggy. The broth freezes well for up to 2 months, but cook the noodles fresh each time. Reheat the broth gently over low heat, then pour it over freshly cooked noodles right before serving.

Questions about this dish

Can you make chicken thukpa ahead of time?

Yes, make the broth with the chicken and vegetables ahead and keep it in the fridge. Cook the noodles at the last minute and assemble the bowls just before serving so they stay firm.

Can you swap out the egg noodles?

You can use wheat noodles or thin spaghetti if you don't have Chinese egg noodles. The flavor shifts slightly but the texture stays close once cooked separately.

Does chicken thukpa broth freeze well?

Yes, the broth with chicken and vegetables freezes well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently over low heat before pouring it over freshly cooked noodles.

How do you make thukpa milder for kids?

Skip the chili powder in the pot and offer it on the side at the table instead. The cumin and ginger stay mild and still flavor the broth without any heat.

How long does it take to make a chicken thukpa?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken thukpa?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken thukpa cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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