Thukpa

Tibetan Thukpa (Noodle Soup)

A warming Himalayan noodle soup with a clear, ginger-garlic spiced broth, tender beef, vegetables and wheat noodles. It is a hearty one-bowl meal built for cold mountain weather and easily adapted to what you have on hand.

Prep

25 min

Cook

90 min

Total

115 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) beef chuck or shin, cut into bite-size pieces; substitute boneless chicken thigh if preferred
• •300 g (10½ oz) wheat noodles, fresh or dried egg noodles or Tibetan-style thukpa noodles
• •2 l (8 cups) water or light beef stock
• •2 whole carrots, peeled and sliced into rounds
• •1 whole onion, thinly sliced
• •3 cloves garlic, finely minced
• •20 g (¾ oz) fresh ginger, peeled and finely minced or grated
• •2 whole fresh green chilies, slit lengthwise; or ½ tsp chili flakes
• •2 tbsp neutral oil, such as vegetable or sunflower oil
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp Sichuan peppercorns, lightly crushed, optional but traditional
• •2 tsp soy sauce, or to taste
• •1 tsp salt, or to taste
• •100 g (3½ oz) spinach or cabbage, roughly chopped; optional
• •1 whole lime, cut into wedges, for serving
• •30 g (1 oz) fresh coriander, roughly chopped, for garnish
• •2 tbsp chili oil, for serving, optional

Steps

1. 1 Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, for 4–5 minutes until softened and lightly golden.
2. 2 Add the garlic, ginger, green chilies, cumin, ground coriander and Sichuan peppercorns. Stir constantly for 1 minute until fragrant, taking care not to burn the garlic.
3. 3 Add the beef pieces and stir to coat in the spice mixture. Cook for 4–5 minutes until the meat is browned on all sides.
4. 4 Pour in the water or stock and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat to a gentle simmer.
5. 5 Partially cover and simmer for 60–75 minutes, until the beef is tender when pierced with a knife. (If using chicken thigh instead, simmer for only 25–30 minutes.)
6. 6 Add the carrot slices and simmer for 10 minutes, until just tender but still holding their shape.
7. 7 Stir in the soy sauce and salt. Taste and adjust the seasoning - the broth should be well savoured, as the noodles will absorb some salt.
8. 8 Add the noodles directly to the simmering broth and cook according to the packet instructions, usually 3–5 minutes for fresh noodles or 6–8 minutes for dried, until tender but with a little bite. Add the spinach or cabbage in the last minute of cooking, if using.
9. 9 Remove from the heat. Ladle into deep bowls, making sure each serving gets noodles, meat, vegetables and plenty of broth.
10. 10 Serve immediately with lime wedges, a scattering of fresh coriander and a spoonful of chili oil on the side, so everyone can season their own bowl.