Chicken Thukpa (Tibetan Noodle Soup)
A warming Himalayan noodle soup with chicken, carrot, tomato and ginger, finished with coriander and lime.
- Time40 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 434kcal
- 28.3gcarbs
- 14.4gof which sugars
- 14.9gfat
- 4gsaturates
- 47.7gprotein
- 6.9gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion for 5 minutes, then add the garlic, ginger and carrots and cook for 3 minutes.
8 min - 2
Stir in the tomatoes and spices and cook for 4 minutes until the tomato breaks down into the spices.
4 min - 3
Add the chicken and stir for 2 minutes. Pour in the stock and soy sauce, bring to the boil, then simmer for 12 minutes until the chicken is cooked and the broth tastes rich.
12 min - 4
Meanwhile, cook the noodles in a separate pan of boiling water following the packet, then drain. Cooking them separately keeps the broth clear.
- 5
Stir the spinach into the broth for 1 minute until wilted.
- 6
Divide the noodles between four deep bowls, ladle over the soup and top with spring onions, coriander and chilli flakes, with lime wedges to squeeze.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
