1 0
Veg Thukpa | Tibetian Noodle Soup

Share it on your social network:

Or you can just copy and share this url

Veg Thukpa | Tibetian Noodle Soup

  • Suitable for vegetarian

Healthy Veg Soup with Noodles.

  • 1hr 10mins
  • Serves 2
  • Easy



Thukpa ek Nepali aur Tibetan Noodle soup hai jo shayad pehle Tibet mein bana tha. Tibet mein soup ya stew with noodles ko thukpa kehte hain.

In Tibet it is quintessentially a non vegetarian meal but in India & Nepal veg versions have also come up. If you carefully look at the soup it is a complete meal as it has veggies, meat, broth & carbs that is noodles. 


In Ladakh or north east India different recipes use different ingredients and diff varieties have diff names. Our’s is a generic Tibetan style noodle soup with veggies. We are using tomatoes instead of meats & bones to give flavour.


In New Delhi Chanakya puri & majnu ka tila are 2 places to find this soup with lots of patrons. With the Dalai lama coming to India there were lots of Tibet refugees who also came along and set up their small food stalls.



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


Vegetable Soup



We will start by making the soup. Bring the water to simmer and add all the ingredients of the soup in it. You don’t need to worry about the cut of your ingredients too much. Just simmer till the water is reduced to 1.5 L.
Then, strain the soup and keep. If you leave the vegetables in the soup for too long it may make the stock bitter.
While the soup simmers, you may start with chilli paste. In a blender or small food processor, blend together the garlic, ginger, salt, Black pepper, coriander and cumin seeds to a rough paste or fine chopped consistency.


Put 1 tbsp of oil into a frying pan over a medium heat. Add in the blended ingredients to the pan and cook for 4–5 minutes, stirring constantly to make sure nothing burns. You splash some water if necessary, to avoid burning.
When you have a nice, dry paste, add the chilli and mix everything through, then turn off the heat and set aside.
Meanwhile, in a saucepan, heat the oil until it is very hot. Put the frying pan back over a low heat and carefully pour the hot oil into the pan – it should really sing as it hits the chilli. Stir briskly for 4–5 minutes. Keep a very close eye on it, and take it off the heat immediately if it looks like it’s starting to burn. As soon as the chilli darkens to a rich reddish-brown, it is ready.


Quickly transfer into a serving bowl and keep stirring for a further minute. Allow it to cool a little before serving.
To make the soup, keep the prepared tomato puree handy. Do not forget to strain the tomato puree. Add some butter in a deep vessel and begin adding the chopped ingredients by first adding in the garlic, ginger, carrot, and onion. Stir to avoid burning and add in the mushrooms, beans, coriander and slit green chilli. Mix again and add in the tomato puree.
Cook the tomato puree till most of the moisture is evaporated and add in the sliced green onions. Cook for another minute and add in the stock. Adjust seasoning and bring to a simmer.


Place a strainer over the simmer soup and carefully place the shredded and sliced cabbage, carrots and onions. Cover with a lid and cook for 2 minutes to soften these vegetables.
Once the soup has simmered for about 15 minutes it is ready.
To assemble, pour the soup in the bowl, then add in the noodles. Finally top it up with some coriander sprigs, sliced spring onions, softened vegetables and chilli paste.
Serve piping hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Mix Dal Tadka | Langarwali Dal
Korean Veg Fried Rice | Instant Kimchi Fried Rice
Mix Dal Tadka | Langarwali Dal
Korean Veg Fried Rice | Instant Kimchi Fried Rice

Add Your Comment