Thukpa

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

Thukpa (Tibetan: ཐུག་པ ; Nepali: थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet.^[1] Amdo thukpa (especially thenthuk) is a famous variant among the Indians (especially Ladakhis and Sikkimis), Tibetans and Nepalese.^[2] Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.^[3] 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."^[4]

Nepalese thukpa

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 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 some 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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