Print

Thupka Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

Thupka is a flavorful and hearty Tibetan noodle soup made with tender chicken thighs, fresh vegetables, and a fragrant blend of spices. This comforting dish features a smooth tomato and spice paste cooked with chicken stock, simmered with vibrant vegetables, and finished with delicate thin rice noodles, lemon juice, and fresh garnishes for a deliciously warming meal.

Ingredients

Scale

Spice Paste

  • 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

Main Ingredients

  • 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

Garnishes

  • Finely chopped scallions
  • Bean sprouts

Instructions

  1. Prepare the spice paste: Combine the tomatoes, ginger, garlic, serrano chiles, cumin seeds, and vegetable oil in a food processor and blend until smooth. This forms the aromatic base for the soup.
  2. Cook the chicken and paste: Transfer the prepared paste to a heavy-bottomed pot and add the boneless, skinless chicken thighs. Cook over medium-high heat, stirring occasionally, for 3 to 4 minutes until fragrant.
  3. Add stock and boil: Pour in 2 quarts of chicken stock and bring the mixture to a boil. This will create a rich flavorful broth.
  4. Simmer vegetables and chicken: Reduce the heat to medium. Add the chopped carrot, bell peppers, green beans, bamboo shoots, and shredded cabbage. Cover the pot halfway and simmer for 20 to 25 minutes, until the vegetables are tender and the chicken is fully cooked.
  5. Cook the noodles: Add the thin rice noodles and lemon juice to the pot. Simmer for 4 to 6 minutes until the noodles are tender but still delicate.
  6. Season and serve: Season the soup with kosher salt to taste. Ladle the hot thupka into bowls and garnish generously with finely chopped scallions and fresh bean sprouts. Serve immediately while very hot.

Notes

  • You can substitute chicken stock with vegetable stock for a lighter flavor.
  • Adjust the number of serrano chiles according to your preferred spice level.
  • Thin rice noodles work best, but other types of rice noodles can be used if unavailable.
  • Use fresh, crisp vegetables for the best texture and flavor.
  • This soup can be made ahead by preparing the broth and vegetables, then adding noodles just before serving.

Keywords: Thupka, Tibetan noodle soup, chicken noodle soup, spicy noodle soup, vegetable soup, comfort food

Find it online: https://topreci.com/thupka-recipe/