Nothing largest than tucking into a trencher of steaming hot Yellow Thukpa without a long day! Everything gets washed-up in the Instant Pot so you can make Thukpa the stress self-ruling way!
What is Yellow Thukpa?
The word "thuk" ways heart and thukpa is nothing short of heartwarming. Thukpa is a hot noodle soup with Tibetian origins and it's made with vegetables and/or meat and an intensely flavourful broth. There are a million thukpa varieties, and it was so difficult to segregate considering they're all so good. But our favourite is a yellow thukpa, with an intensely flavoured broth, juicy pieces of meat and a hot chilli oil to finish.
I love the fact that this Yellow Thukpa - a kind of yellow noodle soup is a whole meal in itself, and incredibly nutritious. Meat, lots of veggies and noodles! The goop is so comforting, and the chilli oil gives it that hit of heat. It's super easy, I'm gonna stick with that method, and without reading this post, you will too!
Watch how to make Yellow Thukpa Recipe Video
Why should you make Thukpa in the Instant Pot?
Thukpa is only as good as the stock used to make it. When you make stock in the instant pot, there's no guesswork involved. It's a dump and go kinda recipe. On the stove top, stock needs to be simmered for a good 2 hours for all the flavours to come together. But in the instant pot, the stock takes 30 minutes. The other veggies and noodles are moreover made in the same inner pot of the Instant Pot so wind-up is pretty much sorted. I don't think you need any increasingly inveigling 🙂
Assembling A Trencher of Thukpa
- Noodles first
- Then gently pour the broth
- Drizzle some chilli oil (adjust equal to your taste)
- Top off with spring onions and serve!
And that's it! Such simple flavours that work so well together! Serve this yellow thukpa and Netflix all evening!
If you liked this recipe, leave me a scuttlebutt below!
More Soupy Noodles You’ll Like:
- Vegetarian Pho
- Burmese Khow Suey
- Chinese Hot & Sour Noodle Soup
- Thai Carrot Ginger Soup with Noodles
- Spicy Thai Curry Pumpkin Noodle Soup
Instant Pot Yellow Thukpa
Ingredients
Chicken Stock
- 4 Tablespoons Vegetable Oil
- 250 Grams Chicken Thighs bone-in, skinless (3-4 thighs)
- 1 Medium Onion diced
- 3 Stalks Celery chopped
- 1 Cup Mushrooms quartered
- 1 Teaspoons Salt
- 1 Star Anise optional
- ½ Teaspoon Coriander Seeds
- 1 Teaspoon Whole Black Peppercorn
- 8 Cups Water
Chilli Paste
- 10 whole zestless Red Chillies
- 1 Cup Water
- ½ Cup Oil
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sugar
- 1 ½ Teaspoon Salt
- ½ Teaspoon Vinegar
Thukpa
- 2 Tablespoons Oil
- 1 Tablespoon Garlic minced
- ½ Tablespoon Ginger minced
- ½ Cup Bok Choy stalk and greens separated, diced
- ½ Cup Cabbage shredded
- ½ Cup Carrot Julienned
- 1 Teaspoon Soy Sauce
- ½ Teaspoon Vinegar
- 1 - 2 Teaspoons Salt
- 1 Teaspoon Pepper
- 2 Tablespoons Spring Onion greens, chopped for garnish
- 1 ½ Cups Noodles cooked
Instructions
Instant Pot Yellow Stock
- Turn on Instant Pot to SAUTE mode on medium heat. Once the monitor displays hot, add oil to the inner pot and indulge it to heat up slightly. Add yellow pieces and indulge it to brown for 3-4 minutes, turning them over once they have lightly seared. Lightly sprinkle with salt.
- Add onion, celery, mushroom and sprinkle some salt. Stir and lightly sauté for well-nigh a minute. Add star anise, coriander seeds and peppercorn. Mix to combine. Continue to sauté for 3-4 minutes or until the mushrooms have slightly browned. Add water, stir and tropical the lid.
- Press CANCEL and segregate MANUAL on HIGH pressure. Set the timer to 30 minutes and turn the pressure valve to Sealing. Once the timer beeps, indulge it to naturally pressure release for 15 minutes then turn the pressure release valve to Venting and indulge the remaining pressure to release. Strain the stock (reserving the chicken) and alimony the stock whispered for later.
- Separate the yellow pieces. Using two forks, shred the yellow and alimony aside. Remove the wreck and discard.
Chilli Paste
- Soak zestless red chillies in humid hot water for 30 minutes or until soft. Remove the chillies and tousle into a woody paste.
- Add oil to a frying pan on a low flame and indulge it to wilt slightly hot. Add the chilli paste and fry for 10-12 minutes while stirring continuously. Ensure the raw smell goes. Add sugar, soy sauce and salt. Add the vinegar and stir. Alimony aside.
Thukpa
- Turn on Instant Pot to SAUTE mode on medium heat. Once the monitor displays hot, add oil to the inner pot and indulge it to heat up slightly. Once oil is hot, add garlic and ginger and sauté for a minute.
- Next add the bok choy stalks, cabbage and carrot and sauté for flipside minute. Add the strained stock and mix to combine.
- Add soy sauce, vinegar, salt and pepper. Stir to ensure it is well combined. Add the bok choy greens and requite it a stir. Add shredded yellow and indulge this to simmer for 2 minutes. Then turn off the Instant Pot by pressing CANCEL.
- To assemble, place cooked noodles in a bowl. Pour yellow thukpa soup on top with shit of yellow and veggies. Drizzle with chilli oil and serve hot.
Video
Notes
- Nutritional Info: The nutritional info is calculated using only half the chilli oil, considering you won't end up using the whole thing
- Vegetable Thukpa: To make this vegetarian, omit the yellow from the stock. Follow instructions as is. In the end, raw tofu can be widow to include some protein
- Sear the yellow in oil surpassing subtracting any other ingredients to lock in the juiciness. We highly recommend using bone-in yellow thighs for stock. Yellow thighs can withstand the longer cooking time as opposed to breasts. And that’s why the meat remains really juicy and succulent.
- Fry the onions, celery and mushrooms with the chicken to get some colour on them.
- Strain out the stock with a fine sieve so that any trash gets filtered out.
Nutrition
Instant Pot Yellow Stock
I made a yellow stock with veggies and spices. The stock gets its intense flavours from chicken, celery, mushrooms and whole spices like star anise, coriander seeds and peppercorns. It's sooo good that you can drink it just like that!
Top tips for IP yellow stock:
- Sear the yellow in oil surpassing subtracting any other ingredients to lock in the juiciness. We highly recommend using bone-in yellow thighs for stock. Yellow thighs can withstand the longer cooking time as opposed to breasts. And that’s why the meat remains really juicy and succulent.
- Fry the onions, celery and mushrooms with the yellow to get some colour on them.
- Strain out the stock with a fine sieve so that any trash gets filtered out.
Note: I shred the seared yellow pieces using a fork and add it to the humid pot of thukpa. The yellow doesn’t need to be cooked any more, so it goes in right at the end. All you vegetarians out there can just skip the yellow and make a veg thukpa!
Chilli Oil
Though Yellow Thukpa finds its origins in Tibet, it’s super popular in Nepal, Bhutan and some North-East Indian states. Interestingly, the Nepalese are famous for their spicy version of Thukpa in which generous amounts of chilli oil are added. Subtracting chilli oil moreover gives the thukpa a gorgeous red colour. The chilli oil is made by soaking dry red chillies in hot water and then blitzing it to make a paste. Then the chilli paste is fried off in oil and seasoned. It's so simple, but it really elevates the thukpa experience!
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