What Is Thukpa?
Thukpa (थुक्पा) is a hearty Himalayan noodle soup originating from Tibet and beloved across Nepal, especially in the mountain regions and Kathmandu Valley. It’s a warming, deeply satisfying one-bowl meal — thick wheat noodles in a richly spiced broth with vegetables, meat, and fresh aromatics.
Unlike Chinese noodle soups or ramen, Nepali Thukpa has its own character — turmeric-golden broth, Nepali spices, and often a squeeze of lemon and fresh coriander to finish. On a cold UK evening, there is nothing better.
Ingredients for Nepali Thukpa (Serves 4)
For the Broth:
- 1 litre chicken or vegetable stock
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder (adjust to taste)
- 1 tbsp mustard oil or vegetable oil
- Salt to taste
- Pinch of timur (Nepali Sichuan pepper) — optional
For the Noodles and Toppings:
- 200g thick wheat noodles or Wai Wai noodles
- 200g chicken, beef, or tofu — thinly sliced
- 1 carrot, julienned
- Handful of spinach or bok choy
- 2 spring onions, sliced
- Fresh coriander, chopped
- 1 lemon, cut into wedges
- 1–2 boiled eggs — optional
How to Make Nepali Thukpa — Step by Step
Step 1: Make the Spiced Base
Heat mustard oil in a large pot over medium-high heat. Add onion and fry for 6–8 minutes until golden. Add garlic and ginger and cook for 2 minutes. Add turmeric, cumin, coriander, and chilli powder — stir into the oil and cook for 1 minute until fragrant.
Step 2: Add Tomatoes
Add chopped tomatoes and cook for 5–7 minutes until they break down completely and the oil begins to separate. This masala base is the flavour foundation of your Thukpa.
Step 3: Add Stock and Protein
Pour in the stock and bring to a boil. Add your sliced chicken, beef, or tofu. Reduce to a simmer and cook for 10–12 minutes until the protein is cooked through. Season generously with salt.
Step 4: Cook the Noodles
Cook noodles separately in boiling salted water until just tender. Drain and divide between serving bowls. (Cooking noodles separately prevents the broth from becoming starchy and cloudy.)
Step 5: Add Vegetables to the Broth
In the last 2–3 minutes, add carrot and spinach/bok choy to the simmering broth. They should stay slightly crisp — don’t overcook.
Step 6: Assemble and Serve
Ladle the hot broth, protein, and vegetables over the noodles in each bowl. Top with sliced spring onion, fresh coriander, and a pinch of crushed timur. Serve with lemon wedges on the side and a boiled egg if using.
What Does Thukpa Taste Like?
Thukpa has a warming, gently spiced broth — earthy from turmeric and cumin, slightly tangy from tomatoes, and brightened with lemon and coriander. It’s less fiery than a Thai soup and less rich than ramen — clean, nourishing, and deeply comforting. The timur adds a subtle numbing citrus tingle that is unmistakably Himalayan.
Thukpa Variations
- Chicken Thukpa — the most common version; light and easy to make
- Veg Thukpa — fully vegan with vegetable stock and tofu or paneer
- Buff (buffalo) Thukpa — use thinly sliced beef as a UK substitute; richer and more filling
- Wai Wai Thukpa — a quick version using Wai Wai noodles and their seasoning sachets; ready in 10 minutes
- Thenthuk — a Tibetan variation using hand-pulled flat noodles instead of round noodles
Thukpa vs Momo — When to Eat What
Both Thukpa and momo are Himalayan comfort foods, but they serve different moments. Momo is a social food — made together, shared at gatherings, perfect for Dashain and Tihar parties. Thukpa is a solo or family meal — warming, restorative, and ideal for cold evenings or when you’re feeling under the weather.
Tips for the Best Thukpa
- Rich stock: The better your stock, the better your Thukpa. Homemade chicken stock is ideal; good-quality shop-bought works fine.
- Bloom your spices: Cook the spices in oil before adding liquid — this releases fat-soluble flavour compounds that make the broth sing.
- Separate noodles: Always cook noodles separately and add to the bowl, not the pot. This keeps the broth clear and prevents soggy noodles.
- Lemon is essential: A good squeeze of fresh lemon at the table lifts the whole dish — don’t skip it.
- Make extra broth: Thukpa broth freezes beautifully — make a double batch and freeze half for a quick weeknight meal.
Where to Buy Thukpa Ingredients in the UK
Mustard oil, timur, and authentic Nepali spices are difficult to find in mainstream UK supermarkets. At MasalaMart we stock everything you need to make authentic Nepali Thukpa — delivered across the UK with free delivery on orders over £50.