Thukpa Recipe – How to Make Authentic Himalayan Hakka Noodle Soup

If you’re looking for a bowl of comfort that’s healthy, flavorful, and deeply satisfying, this Thukpa recipe is the answer. Popular in Nepal, Tibet, and parts of Northeast India, Thukpa is a Himalayan noodle soup that combines fresh vegetables, aromatic spices, and chewy Hakka noodles in a rich, soul-warming broth.

Traditionally enjoyed on cold mountain evenings, Thukpa is now loved worldwide for its bold flavors and wholesome ingredients. Whether you know it as a Nepali soup, Tibetan noodle soup, or vegetarian Hakka noodle soup, the heart of this dish lies in its perfectly balanced broth — a little spicy, a little tangy, and full of comforting warmth.

Why You’ll Love This Thukpa

• Healthy & Nourishing – Packed with fresh vegetables and light spices.

• Versatile – Keep it vegetarian or add chicken, shrimp, or tofu.

• Quick & Easy – Ready in under 30 minutes.

• Perfect for All Seasons – Refreshing in summer, cozy in winter.

Thukpa Ingredients

To make this authentic Hakka noodle soup, you’ll need:

• Hakka Noodles – 1 lb

• Tomato – ½ cup

• Onions – 1 cup

• Garlic – 4–5 cloves

• Ginger – ½ inch

• Green Chilies – 1–2

• Chili Flakes – 1 tbsp

• Coriander Leaves – 2 tbsp

• Olive Oil – 2–3 tbsp

• Carrot – ½ cup, julienned

• Bell Pepper – ½ cup, julienned

• Cabbage – 1 cup, julienned

• Vegetable Stock – 3 cups

• Pepper – 1 tsp

• Salt – to taste

• Green Onions & Fresh Coriander – for garnish

How to Make Thukpa – Step-by-Step

1. Cook the Noodles

Bring a large pot of water to boil. Add the Hakka noodles and cook until 75% done (about 4–5 minutes). Drain, rinse under cold water, and set aside. Keep a little pasta water for later.

2. Make the Flavor Base

Blend tomato, onion, garlic, ginger, green chilies, coriander leaves, and chili flakes into a smooth paste (no water needed).

3. Cook the Aromatics

Heat olive oil in a wok or deep pan. Add the paste and sauté for 1–2 minutes until fragrant.

4. Add the Vegetables

Toss in carrots and bell peppers, cooking until slightly softened. Add cabbage and cook for a few more minutes. If the mix gets dry, splash in some reserved pasta water.

5. Simmer the Broth

Pour in vegetable stock, season with salt and pepper, and bring to a gentle boil. For a thicker soup, stir in a bit of cornflour slurry.

6. Serve

Place noodles into bowls, ladle the hot soup over them, and top with green onions and coriander. Serve immediately.

Thukpa Cooking Tips

• Adjust the spice – Add more chili flakes or green chilies for extra heat.

• Make it non-vegetarian – Use chicken stock and add cooked shredded chicken.

• For extra flavor – Drizzle a bit of sesame oil before serving.

Frequently Asked Questions

Q: Can I make Thukpa without Hakka noodles?
Yes! You can use ramen noodles, spaghetti, or rice noodles — just adjust the cooking time.

Q: How do I store leftover Thukpa?
Store the broth and noodles separately in the fridge for up to 2 days. This keeps the noodles from getting soggy.

Q: Is Thukpa gluten-free?
It can be! Simply swap regular noodles for gluten-free rice noodles.