Thukpa

Thukpa

Thukpa, a dish from Ladakh
Type	Soup
Place of origin	Amdo,Tibet
Region or state	Tibet,Nepal,Qinghai,Sichuan
Associatedcuisine	Tibet
Main ingredients	Vegetables
Media: Thukpa

Thukpa(Tibetan:ཐུག་པ;IPA:/tʰu(k̚)ˀ˥˥.pə˥˥/) is aTibetannoodle soup,which originated in the eastern part of Tibet.Amdo thukpa,especiallythenthuk,is a variant among the Indians, especiallyLadakhisand theSikkimese.Thukpacan be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.

Varieties ofthukpainclude:

• Thenthuk(Tibetan:འཐེན་ཐུག་,Wylie:'then thug): Hand-pulled noodle
• Gyathuk(Tibetan:རྒྱ་ཐུག་,Wylie:rgya thug): Chinese noodle
• Bhakthuk(Tibetan:བག་ཐུག་,Wylie:bag thug): Hand-rolled pinched noodle (likegnocchi)
• Tsapthuk(Tibetan:འབྲས་ཐུག་,Wylie:'bras thug): chopped noodle

Etymology

Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".

A Nepalesethukpa

Regional traditions

Indian thukpa

In India, the dish is consumed by people of Nepalese and Tibetan origin in the state ofSikkim,the district ofDarjeelingand the union territory ofLadakh.

Nepalese Thukpa

The Nepalese version of Thukpa has a predominant vegetarian feature and a bit of spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, including beans, chickpeas, gram, kidney beans, etc. However, non-vegetarian thukpa are also enjoyed by non-vegs. Egg thukpa is probably the second most popular variety after vegetarian thukpa among Nepalese. Coriander leaves, spring onion, or garlic leaves are the popular Nepalese choices of garnish.

Bhutanese thukpa

The Bhutanese version of Thukpa tends to be sweeter than the Nepalese version.

Gallery

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See also

• Thukpa bhatuk
• List of soups
• List of Tibetan dishes
• List of Nepalese dishes

External links

• What Lends Flavour to this Comforting Noodle Soup?