Meat – Lamb Thukpa (Nepali Food Recipe)

(Himalayan Lamb Noodle Soup)


  • 1 lb rice noodles
  • 6 cups chicken broth
  • 1/2 lb grilled lamb or pork, cut into very thin 1/8 inch slices
  • 1/2 cup carrot, julienned
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup celery, julienned
  • 1 cup spinach, washed and cut into pieces
  • 1 tablespoon cooking oil
  • salt and pepper, as needed
  • 1 tablespoon chopped cilantro (to garnish)

Soup Paste:

  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 fresh red chili peppers
  • 1/2 cup cherry tomatoes
  • 2 shallots, finely chopped
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon toasted cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon szechwan peppercorn (timur)
  • 1/16 teaspoon asafetida powder
  • 1 tablespoon freshly squeezed lime juice


  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse; reserve in a large bowl.
  • In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
  • In sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
  • Add chicken broth; mix well.
  • Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
  • Add all vegetables into the soup mixture; cook for a few minutes or until tender.
  • You may add more broth if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.
  • Serve immediately.
  • Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.

Author: Tulsi Regmi