Method
- Make the stock: blanch chicken bones for 5 minutes; rinse. Combine with 2L water, smashed ginger and smashed spring onion. Simmer 45 minutes. Strain.
- Heat oil in a wok or wide pan over medium-high heat. Stir-fry the diced chicken 4 minutes until just cooked. Lift out.
- Add diced onion to the pan; cook 4 minutes. Add minced ginger, garlic and chilies; fry 60 seconds.
- Add carrot and cabbage; stir-fry 2 minutes. Add turmeric, Nepali masala and timur. Stir 60 seconds.
- Pour in 1.5L of the strained stock. Bring to a simmer. Add soy sauce, salt to taste, and the cooked chicken back.
- Cook noodles separately in unsalted boiling water for 4 minutes; drain. Pile in deep bowls. Add leafy greens to the broth in the last 30 seconds; they wilt instantly. Ladle the broth and toppings over the noodles. Garnish with cilantro. Serve with a dish of fresh chili-vinegar achar at the table; each diner adjusts heat. Best on a cold mountain morning.
Common questions
Can Nepali Thukpa be made ahead?
Nepali Thukpa is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Nepali Thukpa spicy?
Nepali Thukpa as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Nepali Thukpa vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Nepali Thukpa to make at home?
Nepali Thukpa is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can Nepali Thukpa be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Thukpa came to Nepal from Tibet via Newari Buddhist trade routes through the Himalayan passes. The dish is associated with Tibetan-Nepali communities — Sherpas, Tibetan refugees in Boudha, and the Tamang and other Nepalese-speaking Buddhist groups. Thukpa is also a Bhutanese dish (jasha thukpa), with regional variations. Cold-weather food: every Sherpa village in the Khumbu has thukpa as standard fare for trekkers and locals alike. The timur is the Nepali signature, distinguishing the Nepali version from the Tibetan original.
