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Indian

Ladakhi thukpa

Non-vegetarian

A warming Ladakhi noodle soup of mutton broth with noodles, turnip, carrot and spinach, seasoned simply with garlic, ginger and a little chilli — everyday fuel in the cold high desert.

Ladakhi thukpa is an Indian soup, ready in about 1 hour 35 minutes and made with goat meat and egg noodles. It serves 4 and is rated easy to cook.

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Delicious Polish tomato soup with noodles and herbs served in a decorative bowl.
Photo: Jitendra Tamang / Pexels · Pexels License
Prep
20 min
Cook
1 h 15 min
Total
1 h 35 min
Serves
4
Level
Easy
Calories
381

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Simmer the mutton (opens in a new tab) in the water with a pinch of the salt, skimming off the foam, until tender.

    Food safety: Wash hands and surfaces after handling raw meat.

  2. Step 2

    In another pot, heat the oil and fry the onion (opens in a new tab) until golden, then the garlic (opens in a new tab) and ginger for a minute. Add the tomato (opens in a new tab) and chilli and cook until soft.

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

  3. Step 3

    Pour in the mutton (opens in a new tab) and its broth with the turnip (opens in a new tab), carrot (opens in a new tab) and remaining salt and simmer until the vegetables are just tender.

    • 10 min
    • medium heat

  4. Step 4

    Meanwhile, boil the noodles separately until just tender and drain.

    • 6 min
    • high heat
    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  5. Step 5

    Add the spinach (opens in a new tab) to the soup for a minute. Divide the noodles between bowls, ladle over the soup and top with spring onion (opens in a new tab) and coriander.

    • 2 min

About this dish

Origin
Ladakh, India · Commonly attributedThukpa is shared across Tibetan-influenced Himalayan regions; this is a Ladakhi-style version.Also popular in Nepal, BhutanMore food from India
Dish
Lunch · Dinner · Soups · Noodles · Main courses
Cooking method
Simmered, Boiled
Taste
savoury, garlicky, spicy (chilli heat), mild
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 · Calorie-conscious
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
Goat meat · Egg noodles · Onion · Garlic · Fresh ginger · Tomato
Techniques
Boiling · Simmering

Allergens

  • Contains: Eggsfrom egg noodles
  • Contains: Wheatfrom egg noodles
  • Contains: Glutenfrom egg noodles

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

381 kcal per serving

Calculated

1 serving ≈ 688 g · recipe makes 4

Where the energy comes from

  • Protein 29%
  • Carbohydrate 49%
  • Fat 23%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy381 kcal55 kcal
Protein27.3 g4 g
Carbohydrate46.3 g6.7 g
Net carbohydrate41.9 g6.1 g
Sugars——
Added sugars0 g0 g
Fibre4.4 g0.6 g
Fat9.7 g1.4 g
Saturated fat1.7 g0.2 g
Trans fat——
Cholesterol92 mg13 mg
Sodium1019 mg148 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
872 mg
Calcium
131 mg
Iron
5.7 mg
Magnesium
—
Vitamin A (RAE)
272 µg
Vitamin C
23 mg
Vitamin D
—
Vitamin B12
1.1 µg
Folate (DFE)
261 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

  • Cook the noodles separately so they don't cloud the broth or turn soft.

Common mistakes

  • Boiling the mutton hard — the broth turns cloudy.

Serve with

  • Serve with a fiery tomato-chilli chutney and butter tea or black tea.

Storage

  • Store the soup and noodles separately; soup keeps 3 days refrigerated.

Reheating

  • Bring the soup back to the boil and pour 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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