Himalayan Noodle Soup
70 Min

Himalayan Noodle Soup

Every region of the world has its version of a chicken noodle soup, but this variation may be the best one I’ve tasted on a trip to Nepal a few years ago. Perfect to eat during colder weather, it’s infinitely adaptable, tastes even better the next day and can be made with or without meat. Originating in Tibet, thukpa is popular not only in Nepal but in many of the states surrounding that region like Sikkim and Assam. Hand-pulled noodles (or even a pasta of your choice) are simmered in a meat, vegetable and masala laced aromatic broth and finished with lime and herbs. If you roasted or fried a whole turkey for Thanksgiving, you could even use the bones and meat from that to make this soup. Do give it a try this winter!

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Cook Time

70 Minutes



Step 1
In a large stockpot over high heat, warm the ghee. Add the cumin seeds, they will pop and sizzle. Immediately after, add the onion, garlic, ginger, meat, carrots, turmeric, chile, coriander seeds and salt.
Step 2
Fry this mixture on high heat until the meat is no longer pink, and the onions have turned translucent.
Step 3
Next add the tomatoes, cinnamon and star anise, cover, lower the heat and simmer for 15 to 20 minutes.
Step 4
Next add about 4 to 6 cups of water and return the heat to high. When the mixture has come to a boil, add the noodles, lower the heat to medium, cover and simmer until the noodles are cooked.
Step 5
Turn the heat off and let the soup rest for at least 30 minutes, then squeeze the lime juice and add cilantro before serving.

2 to 3 tablespoons ghee or a neutral oil

2 teaspoon cumin seeds

1 cup minced onion

2 teaspoon minced garlic

1 tablespoon ginger puree

1-pound ground meat (lamb, chicken) or pulled meat of your choice

2 medium carrots, cut into 1-inch chunks or slices

1 teaspoon turmeric

1 teaspoon red chile powder

1 teaspoon crushed coriander seeds

2 teaspoons sea salt

2 cups chopped fresh tomatoes or 1 cup canned crushed tomatoes

1 stick of cinnamon

2 to 3 whole star anise

1-pound thick-cut noodles

1 bunch cilantro

Juice of 2 limes

Notes & Variations

  • If using leftover turkey, make a broth with the bones only and instead of adding water, add the stock to the soup. Do not add any meat at the beginning, instead add pulled turkey meat at the end. The rest of the recipe remains the same.
  • To make a broth, place all the bones in a large stockpot, few raw vegetables like sliced onions, celery and whole spices like cinnamon or cardamom pods and add 8 to 10 cups of water. Simmer for a couple of hours. Strain.
  • To make a vegetarian version, skip the meat and add more vegetables like cabbage, squash, or green beans.
70 Min

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Here's two more delicious noodle recipes to satisfy your craving.

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