Thukpa

Thukpa (Tibetan: ཐུག་པ ; 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.^[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:

• Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug): Hand-pulled noodle
• Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug): Chinese noodle
• 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]

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]}

Gallery

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?

References

Wikimedia Commons has media related to Thukpa.