Thukpa, a dish from Ladakh
Region or stateLadakh, Nepal, and Bhutan
Associated cuisineTibet
Main ingredientsVegetables
Food energy
(per serving)
141 cals, out of which carbohydrates have 86, proteins have 21, fats have 32 (From!&&p=3eb54f6b3bb07e47JmltdHM9MTcwODU2MDAwMCZpZ3VpZD0xZDhiNGFhNS05MTlmLTZhZGMtMDY4OS01YWM5OTAzMjZiODkmaW5zaWQ9NTgwNw&ptn=3&ver=2&hsh=3&fclid=1d8b4aa5-919f-6adc-0689-5ac990326b89&psq=nutritional+value+of+thukpa&u=a1aHR0cHM6Ly93d3cudGFybGFkYWxhbC5jb20vY2Fsb3JpZXMtZm9yLXZlZy10aHVrcGEtNDMwOTE&ntb=1kcal

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 variant among the Indians, especially Ladakhis and the Sikkimese, Nepalese and Tibetans.[2] Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.[3] Varieties of thukpa include:


Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".[4]

A 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 the union territory of Ladakh.

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.[citation needed]

Bhutanese thukpa

The Bhutanese version of Thukpa tends to be sweeter than the Nepalese version.[citation needed]


See also


  1. ^ Singh Verma, Aditya (2019-07-05). "Thukpa – A cultural journey through the Tibetan community in India". Tibet Post. Archived from the original on 2022-10-08. Retrieved 2022-11-18.
  2. ^ Hauzel, Hoihnu (2016-02-16). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?". NDTV Food. Archived from the original on 2022-10-07. Retrieved 2022-11-18.
  3. ^ Galarza, G Daniela (2021-11-06). "This noodle soup will warm you right up » Borneo Bulletin Online". Borneo Bulletin. Archived from the original on 2021-11-06. Retrieved 2022-11-18.
  4. ^ Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.