Tibetan Thukpa

Tibetan Thukpa veg

From   Firangi Tadka

Prep: 20 minutes


Cook: 35 minutes


Method: Easy


Course: Soup


Type: Tibetan

A traditional Tibetan vegetable soup that is best enjoyed during cold wintry days


  • Small bundle of spinach, finely shredded 1
  • Medium potato, cut into small pieces 1
  • Oil 2 tsps
  • Garlic cloves, finely chopped 4
  • Ginger, finely chopped 1 tbsp
  • Spring onions, finely chopped 3 to 4
  • Butter 2 tbsps
  • Medium tomato, seeded and chopped 1
  • Kopan masala 1 tbsp
  • Turmeric powder ¼ tsp
  • Red chilli powder ½ tsps
  • Curry powder / Sambhar powder ½ tsp
  • Salt to taste
  • Vegetable stock 4 cups
  • Soy sauce 2 tbsps
  • Noodles, cooked 1 cup
  • Black pepper powder to taste
  • Kopan masala
  • Coriander seeds 4 tbsps
  • Cumin seeds 4 tbsps
  • Green cardamoms, peeled 20
  • Cloves 20
  • Cinnamon (dalchini) 2 one-inch sticks
  • Black peppercorns 1 tsp
  • Nutmeg (jaiphal) powder ¼ tsp


  • To make kopan masala, dry roast all the spices except nutmeg powder in a non-stick pan on low heat till lightly browned and fragrant. Cool, put into a mixer jar, add nutmeg powder and grind into a powder.
  • Heat oil in a non-stick pan, add garlic, ginger, spring onions and potato and saute for 2 minutes.
  • Add butter, tomato, kopan masala, turmeric powder, red chilli powder, sambhar powder and salt. Mix well and cook for 2-3 minutes.
  • Add vegetable stock, mix, cover and cook till the potato is soft.
  • Add soy sauce and noodles and mix gently. Add spinach and freshly ground peppercorns, mix, cover and cook for 10 minutes more.
  • Transfer into soup bowls and serve piping hot.