Thukpa
Tibetan noodle soup
title: "Thukpa" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["tibetan-cuisine", "nepalese-cuisine", "bhutanese-cuisine", "indian-cuisine", "noodle-soups"] description: "Tibetan noodle soup" topic_path: "geography/india" source: "https://en.wikipedia.org/wiki/Thukpa" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Tibetan noodle soup ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Thukpa |
| image | Thukpa, Tibetan noodle in Osaka, Japan.jpg |
| image_size | 250px |
| caption | Thukpa, a dish from Ladakh |
| national_cuisine | Tibetan cuisine |
| country | China |
| region | China, Nepal |
| type | Soup |
| main_ingredient | Vegetables |
| :: |
| name = Thukpa | image = Thukpa, Tibetan noodle in Osaka, Japan.jpg | image_size = 250px | caption = Thukpa, a dish from Ladakh | alternate_name = | national_cuisine = Tibetan cuisine | country = China | region = China, Nepal | creator = | course = | type = Soup | served = | main_ingredient = Vegetables | variations = | calories = | other =
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 variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.
Varieties of thukpa include:
- Thenthuk (): Hand-pulled noodle
- Gyathuk (): Chinese noodle
- Bhakthuk (): Hand-rolled pinched noodle (like gnocchi)
- Tsapthuk (): chopped noodle
Etymology
Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".
::figure[src="https://upload.wikimedia.org/wikipedia/commons/d/d2/Nepalese_Thuppa.jpg" caption="A Nepalese ''thukpa''"] ::
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.
Gallery
File:Thukpa_a_Tibetan_delicacy_.jpeg File:Egg Thukpa - Noodles served in soup (8903437478).jpg
References
References
- Singh Verma, Aditya. (2019-07-05). "Thukpa – A cultural journey through the Tibetan community in India".
- Hauzel, Hoihnu. (2016-02-16). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?".
- Galarza, G Daniela. (2021-11-06). "This noodle soup will warm you right up » Borneo Bulletin Online".
- Boi, L.G.. (2014). "Asian Noodles". Marshall Cavendish.
::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::