Thukpa

Type	Soup
Region or state	Ladakh, Tibet and Nepal
Associated cuisine	India, Nepal, China, Caribbean
Media: Thukpa

Thukpa (Tibetan: ཐུག་པ ; Nepali: थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Nepali and Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk) is a famous variant amongst the Indians (especially Ladakhis and Sikkimis), Tibetans and Nepalese. There are numerous varieties of thukpa which includes:

• Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug): Hand-pulled noodle
• Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug): Chinese noodle
• Thuppa (Nepali: थुप्पा)
• Thugpa (Tibetan: བག་ཐུག་, Wylie: bag thug): Hand-rolled pinched noodle (like gnocchi)
• Drethug (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug)

Etymology

Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles."^[1]

Regional traditions

Indian thukpa

In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and in the union territory of Ladakh.

Nepalese Thukpa

The Nepalese version of Thukpa in general has predominant vegetarian feature and a bit spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, such as: beans, chickpeas, gram, kidney beans, tofu etc. However non veg Thukpa are also enjoyed by non veg people, 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.

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