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Thukpa (Nepalese noodle soup )

Although vegetarian and chicken versions exist, it is most often made with yak, lamb, beef or pork.


  • 13 oz. stewing pork meat
  • 11 oz. lamb with bones
  • 1 onion chopped
  • 3 cloves garlic finely chopped
  • 1 oz. ginger finely chopped
  • 5 tablespoons oil
  • 12 cups water
  • 1 teaspoon cumin seed
  • 1/4 teaspoon turmeric
  • 1 teaspoon Szechuan pepper
  • salt to taste
  • 7 oz. Chinese rice noodles you can also use egg noodles
  • 1 cup carrots cut into julienne/matchsticks (about 4 oz.)
  • 1 cup daikon cut into julienne/matchsticks (about 4 oz.)
  • 2 cups bok choy chopped
  • 2 tablespoons cilantro finely chopped
  • chopped scallion greens for garnish


  • In a large pot, heat 2 tablespoons of the oil. Add cumin seed.
  • After they start to change color and become fragrant, add onion, ginger and garlic.
  • Saute until softened. Remove from pot.
  • Add the rest of the oil. Add meat pieces and fry until browned.
  • Add 6 cups of the water, Szechuan pepper and turmeric. Bring to a boil.
  • Reduce to a simmer and cook on medium-low heat for 2 hours.
  • Add carrot, daikon and bok choy along with 2 cups of water.
  • Bring back up to a boil. Cook for another 15 minutes.
  • Add another 4 cups of water and noodles. Cook for another 5 minutes.
  • Add cilantro and salt, to taste.
  • Stir to combine and cook for another minute.
  • Garnish with scallion greens.
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