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Stores  ·  Oriental  ·  Thukpa Soup
Jain Certified

Thukpa Soup

A warming Himalayan noodle soup — brothy, lightly spiced, and packed with fresh vegetables. Tibet's answer to comfort in

40 min
Total time
2
Servings
424.1
Kcal / serve
Easy
Difficulty
424.1
Calories
10.4
Protein
75.9
Carbs
9
Fats
4.7
Fibre
2.1
Iron
The Story

Thukpa belongs to the Tibetan culinary tradition, a hearty noodle soup born out of necessity in one of the world's harshest, highest-altitude climates, where warming, substantial food isn't a luxury but a daily requirement. Over generations, thukpa migrated beyond Tibet itself, becoming a beloved staple across the entire Himalayan belt — from Ladakh and Sikkim in India to Nepal and Bhutan, each region adding its own small variations while keeping the dish's essential soul intact: noodles, broth, and vegetables, built for warmth and sustenance in equal measure. Unlike richer, coconut-based Southeast Asian soups, thukpa's broth stays clean and light — a simple vegetable stock brightened with soy sauce for umami, a touch of sesame or vegetable oil for aroma, and a finishing squeeze of lemon or lime juice that lifts the whole broth with a sharp, welcome acidity. Cumin seeds, though not traditionally Tibetan, add a warming note that works well within this broth's simple, unfussy profile. Green chili paste offers adjustable heat, letting each bowl be customized to individual spice tolerance, a practical touch given thukpa's role as everyday, comforting food rather than a dish built around fiery intensity.

Ingredients
Vegetable Stock
4 g Find
Soy sauce
1 g Find
Green chili paste
1 g Find
Cumin seeds
1 g Find
Oil
1 g Find
Lemon juice
1 g Find
Salt
g Find
Black pepper
g Find
Rice noodles
150 g Find
Cabbage
1 cup Find
Bell Pepper
½ cup Find
Green peas
½ cup Find
Coriander leaves
1 g Find
Mint
1 g Find
Chili Flakes
g Find
How to Cook
01

Step 1: Cook the Noodles

1. Boil the Noodles: Cook the noodles according to the package instructions. Drain and rinse under cold water. Set aside.

02

Step 2: Prepare the Soup Base

2. Heat Oil: Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter. 3. Add Green Chili: Add green chili paste (if using). Sauté for 1-2 minutes until fragrant. 4. Add Broth and Seasonings: Pour in the vegetable broth or water, soy sauce, lemon juice, salt, and black pepper. Stir well and bring to a boil.

03

Step 3: Add Vegetables

5. Add Vegetables: Add the cabbage, bell peppers, green peas and leafy greens Simmer for 5-7 minutes, or until the vegetables are cooked but still have a slight crunch.

04

Step 4: Add Noodles

6. Combine Noodles and Soup: Add the cooked noodles to the broth and mix gently. Let it simmer for 2-3 minutes so the noodles can absorb the flavors.

05

Step 5: Serve

7. Garnish: Garnish theThukpa with freshly chopped coriander, mint, or basil leaves. Add a pinch of red chili flakes for extra heat (optional). 8. Serve Hot: Serve the Jain Thukpa Soup hot, with an extra squeeze of lemon juice for added freshness. This Thukpa Soup is a wholesome and comforting dish, combining the goodness of vegetables, noodles, and a tangy, mildly spiced broth. It's perfect for a light meal or as a nourishing starter!

Dietary Tags
Jain Certified Vegetarian
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineOriental
Prep time10 min
Cook time30 min
DifficultyEasy
MealBreakfast
SeasonAll Year
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