Hot & Comforting Chicken Thukpa | Tibetan Noodle Soup Recipe | Street Bites by Sutapa

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat adds fiber; rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free; salt is more accessible.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less heat.

Boil noodles in salted water according to package instructions.

Strain the noodles and rinse them in cold water, then set aside.

In a pan, heat 2 tablespoons of refined oil.

Chop 15-16 cloves of garlic and 1 inch of ginger, then add them to the pan.

Cut boneless chicken breast into cubes and add to the pan.

Sauté the chicken on high heat for 2-3 minutes until its color changes.

Lower the heat, cover the pan, and cook for 3-4 minutes until the chicken is fully cooked in its juices.

Remove excess liquid from the chicken, then increase the heat to dry out the remaining water.

Add 1 tablespoon of oil and toss the chicken lightly.

Add the white part of spring onions and garlic, then add carrots, baby corns, bell peppers, and cabbage.

Toss the vegetables on high heat to avoid releasing too much water.

Season with a little salt and pepper, adjusting to taste later if needed.

Add the green part of spring onions and sauces: 1 teaspoon soy sauce, green chili sauce, red chili sauce, and 1 teaspoon vinegar.

Stir the mixture and note that traditionally thukpa does not include sauces, but they can be added at serving time.

Add bok choy and then pour in 1/2 liter of water for the soup.

Cook on high heat for 2 minutes, ensuring the vegetables remain crunchy and do not overcook.

Plate the soup for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens