Table for TwoThukpa
A warming Himalayan noodle soup with chicken and vegetables — Tibetan in origin and loved across Nepal.
⏱ 40 min📶 Easy👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Egg noodles, 2 portions
- Chicken breast, 200 g, thinly sliced
- Chicken stock, 1 L
- Onion, 1, sliced
- Garlic & ginger, 1 tbsp each, minced
- Tomato, 1, chopped
- Carrot, 1, julienned
- Cabbage or spinach, 2 handfuls
- Soy sauce, 1 tbsp
- Ground cumin, ½ tsp
- Chili flakes & spring onions, to serve
Steps
- Sauté the onion, garlic and ginger in a little oil until soft, then add the tomato and cumin.
- Add the chicken and stir for 2 minutes, then pour in the stock and soy sauce and simmer for 10 minutes.
- Add the carrot and greens and cook for 3 minutes more.
- Cook the noodles separately and divide between bowls.
- Ladle the soup over and finish with chili flakes and spring onions.
Cook it together: One slices the chicken and vegetables, the other builds the broth — then slurp side by side.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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