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Chicken Keema Thukpa Recipe

Chicken Keema Thukpa
How to make Chicken Keema ThukpaImage Credit: Yeti, The Himalayan Kitchen

Chicken keema thukpa is a flavourful Tibetan noodle soup with minced chicken, vegetables, and aromatic spices - ideal for savouring on a chilly winter evening.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings1
  • Easy

Ingredients of Chicken Keema Thukpa

  • 10ml oil
  • 20gm chopped onion
  • 10gm chopped garlic
  • 10gm chopped ginger
  • 15gm maida (all-purpose flour)
  • 15gm spring onion
  • 20gm cabbage, shredded
  • 15gm carrot, julienned
  • 20gm green peas
  • 30gm Bok Choy, chopped
  • Salt to taste
  • 10ml vinegar
  • Soya sauce, to taste
  • Chicken keema (minced chicken)

How to Make Chicken Keema Thukpa

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Heat oil in a pan or wok over medium heat. Add chopped onions, garlic, and ginger. Sauté until the onions become translucent.
Add maida (all-purpose flour) and cook for a couple of minutes, stirring continuously to avoid lumps. Add chicken keema to the pan and cook until it's browned and cooked through.
Add shredded cabbage, julienned carrots, chopped Bok Choy, and green peas. Stir-fry the vegetables for a few minutes until they are slightly tender.
Season the mixture with salt, vinegar, and soya sauce according to your taste preferences. Adjust the quantities as needed.
Pour in enough water to make a soup-like consistency for the thukpa. Bring the mixture to a boil and then simmer until the vegetables are fully cooked.
Just before serving, add spring onions for freshness. Serve the chicken keema thukpa hot, garnished with additional chopped spring onions if desired.
Feel free to adjust the spice levels and ingredients to suit your taste. Enjoy your homemade chicken keema thukpa!
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