Thukpa | Tibetian Noodle Soup | थुक्पा कैसे बनायें? | Kunal Kapur Recipes | Lunch Dinner Snacks

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 434.9K views Oct 15, 2022

Today's recipe is all the way from Tibet just for you. As we all know, Tibetan food se hum sabko behad pyar, phir chaahe woh momos ho ya thukpa. This Vegetable Thukpa is all about nutrition and flavours, baaki taste ki guarantee toh meri hai hi. So if you're a Tibetan food lover, watch this video and try something new at home. Don't forget to tell me in the comments ki ye recipe aapko kaisi lagi.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Veg Stock

Water (पानी) – 2 L
Bayleaf (तेज पत्ता) – 3 no
Peppercorns (काली मिर्च) – 6 no
Garlic Cloves (लहसुन) – 6 no
Ginger, thick Slices (अदरक) – 3os
Coriander Stems (धनिया के तने) – Handful
Onion, roughly cut (प्याज़) – 1 no
Beans, Roughly Cut/Trimmings (बीन्स) – 1 Cup
Carrot, Dice/ Trimming (गाजर) – ½ Cup
Cauliflower, Rough cut/Trimmings (फूलगोभी) – ½ Cup
Tomato, rough cut/Trimmings (टमाटर) – 1 cup
Mushroom, sliced (मशरूम) – 5nos

For Tibetian Chilli Paste

Garlic, Chopped (लहसुन) – 2tbsp
Ginger, Chopped (अदरक) – 2tbsp
Peppercorns (काली मिर्च) – 1 tbsp
Coriander Seeds (धनिया के बीज) – 1 tbsp
Cumin (जीरा) – 1 tsp
Salt (नमक) – 1 tsp
Oil (तेल) – 2tbsp
Chilli Flakes (कुट्टी मिर्च) – ½ cup
Oil (तेल) – 1cup

For Thukpa Soup

Tomato, large (टमाटर) – 3 no
Butter (मक्खन) – 2 tbsp
Garlic, Chopped (लहसुन) – 1 tbsp
Ginger, Chopped (अदरक) – ½ tbsp
Carrot, Chopped (गाजर) – ¼ cup
Onion, Chopped (प्याज़) – ¼ cup
Mushrooms, Chopped (मशरूम) – ½ cup
Beans, Sliced (बीन्स) – ¼ cup
Spring Onion, chopped (हरी प्याज) – ¼ cup
Green Chilli, Slit (हरी मिर्च) – 1 no
Coriander Leaves, Chopped (धनिया) – Handful
Veg Stock – 1 lt
Light Soya Sauce (लाइट सोया सॉस) – 1 tbsp
Salt (नमक) – To Taste
Steamed Vegetables -
Cabbage, Sliced (पत्ता गोभी) – Handful
Carrot, Sliced (गाजर) – Handful
Onion, Sliced (प्याज़) – Handful
To Assemble -
Noodles, Boiled (नूडल्स) – 1 Cup
Steamed Vegetables – HandFul
Spring Onion, chopped – Handful
Tibetan Chilli Paste – 1bsp
Coriander Sprigs – Handful
Lemon, Wedges (नींबू) – A Twist

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Thukpa?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.