Thukpa - noodle soup of which thentuk is a type
TypeNoodle soup
Place of originTibet
Region or stateTibet, Nepal, Qinghai, Sichuan
Main ingredientsWheat flour, vegetables, meat (mutton or yak)
Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center

Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet[1][2] where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat.[3] Vegetable thenthuk is a common modern-day option too.


Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup.

The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.

Nepalese thukpa

The Nepalese version of thukpa (Nepali: थुक्पा) contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor. The most typical Nepali thukpa is found in Sankhuwasabha district. However, the thukpa found in Kathmandu Valley is the same as that found in Tibet due to immigrant Tibetan refugees.

See also


  1. ^ Dorjee, Tenzin (5 February 2019). "Celebrating the Tibetan New Year with Momos and More". Retrieved 8 May 2019.
  2. ^ "Recipe for Tibetan Noodle Soup, Thenthuk". Tibetan Nuns Project. 10 December 2018. Retrieved 8 May 2019.
  3. ^ Hauzel, Hoihnu (16 February 2016). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?". NDTV. Retrieved 8 May 2019.