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Indian

Gya thuk

Non-vegetarian

A Sikkimese noodle soup of chicken broth with noodles, cabbage, spinach and tomato, seasoned with garlic, ginger, soy and fresh chilli.

Gya thuk is an Indian soup, ready in about 45 minutes and made with chicken thigh and egg noodles. It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
25 min
Total
45 min
Serves
4
Level
Easy
Calories
521

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oil in a large pot and fry the onion (opens in a new tab) until soft. Add the garlic (opens in a new tab), ginger and green chillies for a minute, then the tomatoes (opens in a new tab), and cook until pulpy.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the chicken and stir until it turns opaque on the outside.

    • 3 min
    • medium-high heat

    Food safety: Wash hands and boards after handling raw chicken.

  3. Step 3

    Pour in the stock with the soy sauce (opens in a new tab) and salt and simmer until the chicken is cooked through. Add the cabbage (opens in a new tab) and carrot (opens in a new tab) for the last 4 minutes.

    • 10 min
    • medium heat

    Food safety: Chicken must reach 74 °C with no pink remaining.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Boil the noodles separately until just tender, drain, and divide between bowls.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  5. Step 5

    Stir the spinach (opens in a new tab) into the soup for a minute, then ladle over the noodles and top with spring onion (opens in a new tab) and coriander.

    • 2 min

About this dish

Origin
Sikkim, India · Commonly attributedPart of the Bhutia and Tibetan-influenced food of Sikkim; closely related to thukpa.More food from India
Dish
Lunch · Dinner · Soups · Noodles · Main courses
Cooking method
Simmered, Boiled, Sautéed
Taste
savoury, spicy (chilli heat), garlicky, umami
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
One-pot
Cook more with
Chicken thigh · Egg noodles · Onion · Garlic · Fresh ginger · Green chilli
Techniques
Sautéing · Boiling · Simmering

Allergens

  • Contains: Eggsfrom egg noodles
  • Contains: Wheatfrom soy sauce, egg noodles
  • Contains: Glutenfrom soy sauce, egg noodles
  • Contains: Soyfrom soy sauce
  • May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

521 kcal per serving

Calculated

1 serving ≈ 675 g · recipe makes 4

Where the energy comes from

  • Protein 27%
  • Carbohydrate 46%
  • Fat 26%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy521 kcal77 kcal
Protein35.2 g5.2 g
Carbohydrate60.4 g8.9 g
Net carbohydrate55.3 g8.2 g
Sugars11.7 g1.7 g
Added sugars0 g0 g
Fibre5.2 g0.8 g
Fat15.3 g2.3 g
Saturated fat3.1 g0.5 g
Trans fat——
Cholesterol130 mg19 mg
Sodium1012 mg150 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
1204 mg
Calcium
106 mg
Iron
4.8 mg
Magnesium
105 mg
Vitamin A (RAE)
293 µg
Vitamin C
43 mg
Vitamin D
0.2 µg
Vitamin B12
0.6 µg
Folate (DFE)
294 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Slice the chicken thinly against the grain so it cooks quickly and stays tender.

Common mistakes

  • Cooking the noodles in the soup — they absorb the broth and turn mushy.

Serve with

  • Serve with a hot tomato-chilli achar on the side.

Storage

  • Store soup and noodles separately; soup keeps 2 days refrigerated.

Reheating

  • Bring the soup back to the boil before pouring over the noodles.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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