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|Place of origin||Tibet, Nepal|
|16x16px Cookbook:Thukpa 16x16px Thukpa|
Thukpa is a Tibetan noodle soup. It originated in the eastern part of Tibet. Amdo Thukpa (especially Thenthuk) is a famous variant among Tibetan and Nepalese people. The dish became popular in 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. 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
- Pathug (Tibetan: བག་ཐུག་, Wylie: bag thug): Hand rolled pinched noodle (like gnocchi)
- Drethug (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug)
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, the thukpa found in Kathmandu Valley is the same as that found in Tibet, due to immigrant Tibetan refugees.
- Thukpa a Tibetan delicacy .jpeg
- Egg Thukpa - Noodles served in soup (8903437478).jpg
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