Thukpa
Tibetan noodle soup
From Wikipedia, the free encyclopedia
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]
Thukpa, a dish from Ladakh | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | China, Nepal |
| Associated cuisine | Tibetan cuisine |
| Main ingredients | Vegetables |
Varieties of thukpa include:
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, Arunachal Pradesh, 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-vegetarians. 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.
Bhutanese thukpa
The Bhutanese version of Thukpa tends to be sweeter than the Nepali version. It is very popular amongst tourists especially Indian and American tourists.
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