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|Region or state||Tibet and Nepal|
|Associated national cuisine||Nepal|
Thukpa (Tibetan: ཐུག་པ ; 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 among Tibetan people and Himalayan people of Nepal. The dish is also consumed in the region of Sikkim, Darjeeling, Kalimpong and Arunachal Pradesh in India. It is also popular in the Ladakh region and the state of Himachal Pradesh. Thukpa is also eaten in Bhutan, where it is a type of porridge. 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
- Nepali (Nepali: थुक्पा)
- Pathug (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."
The Nepalese version of thukpa is much influenced by Nepali tastes and therefore contains chili powder, masala (usually garam masala), which makes it hot and spicy with a dominant Nepali curry flavor.
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2. Thukpa as a Porridge in Bhutan
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