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Thukpa, Tibetan noodle in Osaka, Japan.jpg
Region or stateLadakh, Tibet, and Nepal
Associated national cuisineIndia, Nepal

Thukpa (Tibetan: ཐུག་པ ; Nepali: थुक्पा ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk) is a famous variant amongst the Indians (especially Ladakhis and Sikkimis), Tibetans and the people of Nepal. There are numerous varieties of thukpa in Tibetan tradition, including:

  • 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)


Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles."[1]

Nepalese thukpa

Regional traditions[edit]

Indian thukpa[edit]

In India, the dish is consumed in the state of Sikkim, the district of Darjeeling and in the union territory of Ladakh.

Nepali thukpa[edit]

The Nepali version of thukpa generally has spicier flavours involved that contains chili powder and masala (usually garam masala).


See also[edit]

External links[edit]


  1. ^ Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.