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Thukpa (Sikkimese clear noodle soup)

User Rating 2 Star Rating (1 Review)


Thukpa is traditionally eaten with Steamed Momos (wontons). This clear, mildly flavored soup is served over egg noodles.


  • 1 litre chicken/beef stock
  • 1/2 packet egg noodles
  • 2 eggs whisked
  • 3 spring onions with leaves chopped fine
  • 1 tbsp garlic minced
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • Coriander leaves chopped fine to garnish


  • Cook the egg noodles according to packet instructions. Drain and run cold water over them to prevent them from sticking together. Keep aside.
  • Heat the oil in a deep pan and fry the spring onions and leaves in it till soft.
  • Add the garlic and fry for a minute
  • Add the stock, salt to taste and boil for 10 minutes.
  • Pour the eggs into the soup whisking all the while to break them up. Turn off the fire.
  • Put some noodles in a soup bowl and spoon the broth over them.
  • Garnish with chopped coriander leaves and serve with Steamed Momos and Sikkim Tomato Achaar.
User Reviews

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 2 out of 5
about momo n thukpa, Member karmagyalthang

ur description of momo and thukpa is wrong ...momo is first tibetan appetite ....tibetan use yak meat for stuffing and about thukpa its also tibetan winter food ...consist of noodles with aromatic flavour of meat stock ....the one which u have written momo n thukpa ..its mokthuk ...momo serve with thukpa.... thanks

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