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Thukpa, Tibetan noodle in Osaka, Japan.jpg
Type Soup
Place of origin Tibet
Cookbook: Thukpa  Media: Thukpa

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk) is a famous variant among Tibetan people. The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. The food is widely available in these regions. The numerous varieties of thukpa in Tibetan tradition include:

  • Thenthuk (Tibetan: འཐེན་ཐུག་Wylie: 'then thug): Hand pulled noodle
  • Gyathuk (Tibetan: རྒྱ་ཐུག་Wylie: rgya thug): Chinese noodle
  • Pathug (Tibetan: བག་ཐུག་Wylie: bag thug): Hand rolled pinched noodle (like gnocchi)
  • Drethug (Tibetan: འབྲས་ཐུག་Wylie: 'bras thug)

Nepalese thukpa[edit]

The Nepalese version of thukpa contains chili powder, masala (usually garam masala), and noodles with gram and pea soup, which gives it a hot and spicy flavor. The most typical Nepali thukpa is found in Sankhuwasabha district. However, that found in Kathmandu Valley is the same as that found in Tibet, due to immigrant Tibetan refugees.[citation needed]


See also[edit]