Nepalese chicken thukpa with rice noodles
A Nepalese noodle soup with rice noodles, chicken, broth, vegetables, and a spiced aromatic base. This version draws on a Kathmandu street-food-style preparation.
Thukpa is a broad name for noodle soups, and its ingredients vary by region and family. This recipe follows a Nepalese chicken version with flat rice noodles, vegetables, and a spiced base; it is not intended to represent every version of the dish.
Method
- 01
Make the spiced base
Blend the onion, garlic, ginger, green chile, cumin, turmeric, Sichuan pepper, and asafoetida. Add the tomatoes and blend until evenly combined. Heat the oil in a pot over medium heat and cook the mixture, stirring, for 6–7 minutes.
7 min - 02
Cook the chicken in the broth
Pour the chicken stock over the base and bring it to a boil. Lower the heat and simmer gently for 15 minutes. Add the chicken thigh fillet and simmer for 10 minutes; remove it and shred it.
25 min - 03
Cook the noodles
While the broth cooks, bring the water to a boil in a separate pot. Add the rice noodles and cook for 2 minutes; drain and rinse them with cold water.
2 min - 04
Add the vegetables and finish
Add the carrot and red bell pepper to the broth and simmer gently for 2–3 minutes. Stir in the lemon juice. Divide the noodles and shredded chicken among bowls, ladle the broth and vegetables over them, and finish with fresh cilantro.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.