Thukpa Himalayan Noodle Soup with Chicken and Timur Pepper

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

A warming Himalayan noodle soup with tender chicken, fresh vegetables and a fragrant ginger-garlic broth. Timur pepper gives it a gentle, numbing citrus lift. This Asian recipe, ready in about 55 minutes, pairs boneless chicken thighs, thinly sliced, fresh wheat noodles, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g boneless chicken thighs, thinly sliced
• 300 g fresh wheat noodles
• 1.5 liters chicken stock
• 1 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 medium carrot, julienned
• 2 cups cabbage, shredded
• 2 cups spinach leaves
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, slit
• 1/2 teaspoon timur (Sichuan) pepper, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 3 scallions, chopped
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges
• to taste salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat the oil in a large pot over medium-high heat. Add the onion and cook for 4-5 minutes until soft.
2. Step 2: Add the garlic, ginger and green chilies and cook for 1 minute until fragrant.
3. Step 3: Stir in the cumin, turmeric and crushed timur pepper. Add the tomatoes and cook for 5 minutes until they break down.
4. Step 4: Add the chicken and stir-fry for 4 minutes until it is no longer pink on the outside.
5. Step 5: Pour in the stock and soy sauce, bring to a boil, then simmer for 15 minutes.
6. Step 6: Add the carrot and cabbage and simmer for 5 minutes more.
7. Step 7: Meanwhile, cook the noodles in a separate pot of boiling water according to the package directions. Drain and divide among bowls.
8. Step 8: Stir the spinach into the soup until it wilts, then season with salt.
9. Step 9: Ladle the hot soup over the noodles. Garnish with scallions and cilantro and serve with lime wedges.