Veg Thukpa Recipe

When winter winds blow or your tastebuds crave comfort with a kick, there’s nothing quite like a bowl of Veg Thukpa. This Himalayan noodle soup combines fresh vegetables, noodles, and a spicy aromatic broth into a dish that is warming, wholesome, and full of bold flavors.

Popular in Tibetan, Nepali, and North-Eastern Indian cuisine, Thukpa is more than just soup — it’s a hug in a bowl, balancing nutrition and indulgence beautifully.

🧭 What is Thukpa?

Thukpa is a traditional noodle soup originally from Tibet but widely enjoyed in Sikkim, Arunachal Pradesh, Ladakh, and Nepal. The word “thukpa” translates to noodle in Tibetan.

While it’s often made with chicken or beef in mountainous regions, this vegetarian version is equally rich — thanks to a flavorful broth made with garlic, ginger, chili, and seasonal vegetables.

🛒 Ingredients

🥦 For the Soup Base:

1. 2 tbsp oil (vegetable or sesame)
2. 1 tbsp garlic, minced
3. 1 tbsp ginger, minced
4. 2–3 green chilies, chopped
5. 1 medium onion, thinly sliced
6. 1 small carrot, julienned
7. ½ cup cabbage, shredded
8. ¼ cup green beans, sliced
9. ½ capsicum (bell pepper), sliced
10. 1 small tomato, chopped
11. 1 tbsp soy sauce
12. 1 tsp vinegar
13. ½ tsp black pepper
14. Salt to taste
15. 3–4 cups vegetable stock (or water + stock cube)

🍜 For the Noodles:

1. 150g noodles (hakka, wheat, or rice noodles)
2. Water for boiling
3. Salt and oil

🌿 Garnish:

1. Fresh coriander leaves, chopped
2. Sliced spring onions
3. Squeeze of lemon or lime
4. Optional: red chili sauce for extra heat

🍳 How to Make Veg Thukpa – Step-by-Step

🔹 Step 1: Prepare the Noodles

1. Boil water in a pot with salt and a little oil.
2. Add noodles and cook according to package instructions.
3. Drain and rinse under cold water to prevent sticking. Set aside.

🍜 Tip: Lightly toss noodles in oil if you’re prepping them ahead of time.

🔹 Step 2: Make the Soup Base

1. Heat oil in a large wok or soup pot.
2. Sauté garlic, ginger, and chilies until fragrant.
3. Add sliced onions and cook until soft.
4. Toss in all veggies: carrot, cabbage, beans, bell pepper, and tomato.
5. Stir-fry for 2–3 minutes on high heat.

🔹 Step 3: Add Liquids and Simmer

1. Add soy sauce, vinegar, pepper, and salt.
2. Pour in hot vegetable stock (or water with a bouillon cube).
3. Let the soup simmer for 8–10 minutes until veggies are tender but not mushy.

🔥 Spice Hack: Add a spoon of chili garlic paste or Szechuan chutney for more heat and depth.

🔹 Step 4: Assemble the Thukpa Bowl

1. Place a handful of cooked noodles in a deep soup bowl.
2. Ladle hot vegetable broth and veggies over the noodles.
3. Garnish with coriander, spring onions, and lemon juice.

🍽️ Serving Suggestions

Thukpa makes an excellent weeknight dinner, especially during colder months. It’s light, gluten-friendly (if using rice noodles), and deeply satisfying.

🧘 Health Benefits

1. ✅ Packed with fiber and antioxidants from fresh veggies
2. ✅ Hydrating and low in calories
3. ✅ Can be made gluten-free or vegan
4. ✅ Easily customizable with local produce
5. ✅ A great way to boost immunity with garlic, ginger, and chilies

🔄 Variations You Can Try

📜 Nutritional Info (Per Serving – Approx.)

📝 Final Thoughts

Veg Thukpa is more than just a noodle soup. It's a comforting bowl of wellness, rooted in Himalayan heritage and perfect for any home kitchen. The warmth of the broth, the bite of fresh vegetables, and the tangle of soft noodles make it a dish that nourishes both body and soul.

Whether you're new to this cuisine or a lifelong fan, this easy recipe will help you master the art of making authentic Thukpa at home.

📸 Show Us Your Bowl!

Tried this recipe? Tag your creation on Instagram with #ThukpaVibes or #BowlOfWarmth and inspire others to slurp into soulful satisfaction.