Name: Thupka Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tibetan
Ingredients: 2 large tomatoes, coarsely chopped; 1-inch piece fresh ginger, peeled with a spoon; 4 garlic cloves, peeled; 3 serrano chiles; 2 teaspoons cumin seeds; 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs; 2 quarts chicken stock; 1 large carrot, peeled and coarsely chopped; 2 red, yellow, or orange bell peppers, coarsely chopped; 1 cup coarsely chopped green beans; 1 can (8 ounces) bamboo shoots, drained; 1 cup shredded green cabbage; 6 ounces thin rice noodles; Juice of 1 lemon; Kosher salt, to taste; Finely chopped scallions; Bean sprouts

Introduction

Thupka is a comforting and flavorful Tibetan noodle soup, perfect for chilly days or when you crave something wholesome and bright. It features tender chicken, fresh vegetables, and aromatic spices all simmered together with delicate rice noodles. This recipe brings a warm bowl of nourishment straight to your kitchen.

A deep bowl filled with a warm broth soup, showing a layer of light yellow thin noodles floating inside. Mixed with the noodles are pieces of green leafy vegetables and thin slices of white onion, along with orange carrot strips. On top, fresh green cilantro leaves are scattered evenly, adding a pop of bright green color. The bowl is placed on a white marbled surface, with a silver spoon resting at the edge. The photo has a close-up view, capturing the texture of the broth and ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large tomatoes, coarsely chopped

1-inch piece fresh ginger, peeled with a spoon

4 garlic cloves, peeled

3 serrano chiles

2 teaspoons cumin seeds

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs

2 quarts chicken stock

1 large carrot, peeled and coarsely chopped

2 red, yellow, or orange bell peppers, coarsely chopped

1 cup coarsely chopped green beans

1 can (8 ounces) bamboo shoots, drained

1 cup shredded green cabbage

6 ounces thin rice noodles

Juice of 1 lemon

Kosher salt, to taste

Finely chopped scallions, for garnish

Bean sprouts, for garnish

Instructions

Step 1: In a food processor, combine the tomatoes, ginger, garlic, serrano chiles, cumin seeds, and vegetable oil. Process until smooth, forming a fragrant paste.

Step 2: Transfer the paste to a heavy-bottomed pot. Add the chicken thighs and cook over medium-high heat, stirring occasionally, until the mixture is aromatic, about 3 to 4 minutes.

Step 3: Pour in the chicken stock and bring the soup to a boil.

Step 4: Reduce the heat to medium. Add the carrot, bell peppers, green beans, bamboo shoots, and cabbage. Cover the pot halfway and simmer for 20 to 25 minutes, until the vegetables are tender and the chicken is cooked through.

Step 5: Stir in the rice noodles and lemon juice. Simmer for another 4 to 6 minutes, until the noodles are tender. Season with kosher salt to taste.

Step 6: Serve the thupka hot, garnished with chopped scallions and fresh bean sprouts.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken stock.

Add a splash of soy sauce or a pinch of chili powder if you prefer a spicier or more umami-rich flavor.

Thin rice noodles cook quickly; watch them closely to avoid overcooking and becoming mushy.

Fresh herbs like cilantro or mint can be added as a garnish for extra brightness.

FAQs

Can I use other types of noodles for thupka?

Yes, while thin rice noodles are traditional, you can use other noodles like egg noodles or udon depending on your preference. Adjust the cooking time as needed to prevent overcooking.

What if I don’t have serrano chiles?

You can substitute serrano chiles with jalapeños or any medium-heat green chiles. If you prefer less heat, reduce the quantity or remove the seeds before adding.