• 8 ounce (250 gm) Chicken (with fats for a better soup)
  • 1 small Onion, chopped
  • 1 cup Chicken stock or 1 cube Chicken bouillon (can be replaced with veg bouillon or stock for a veg version)
  • 1 tsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1 medium size Daikon (Japanese radish)
  • 2-3 medium size Button mushrooms, halved
  • 1 stalk Spring onion, chopped
  • 1 stalk Celery,chopped
  • 1 Tbsp Soy sauce
  • 1/2 a bunch of fresh Coriander leaves, chopped
  • 1 small Broccoli, florets cubed equally
  • 1 small Carrot, sliced into round shapes
  • 7.05 ounce (200 gm) Spaghetti
  • 1/4 tsp Black Pepper, coarsely ground


  • STEP 1
    Chop the chicken into bite size pieces and boil in 3 cups of water along with the stock or the bouillon, garlic, minced ginger, chopped onions, mushrooms, celery, soy sauce on high heat. (almost 5 mins)
  • STEP 2
    Once the broth starts boiling bring down to medium heat and cook for about 15 minutes or little more. Turn to low and boil for another 25-30 mins for a better and tastier thukpa.
  • STEP 3
    Add 3 more cup of water to the broth and bring to a boil on high heat (another 5 mins). Once the broth starts boiling add in the radish, carrots, broccoli florets, black pepper powder and cook for almost 3 mins.
  • STEP 4
    Time to add the spaghetti now. (You can pre-boil the noodles for about 5-6 mins in 2 liter of water and then add them into the soup) Cook the soup for another 4-5 mins.
  • STEP 5
    Finally, add in the chopped coriander, spring onions and turn off the heat. Stir in and let stand for a couple of minutes before serving them pipping hot right away.

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