Thukpa, a dish from Ladakh
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| Type | Soup |
|---|---|
| Associated cuisine | Tibet |
| Main ingredients | Vegetables |
Thukpa (Tibetan: ཐུག་པ ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet.[1] Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese.[2] Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.[3] Varieties of thukpa include:
Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".[4]
In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and the union territory of Ladakh.
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-vegs. 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.[citation needed]
The Bhutanese version of Thukpa tends to be sweeter than the Nepalese version.[citation needed]
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| Soups |
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| Blood soups |
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| Bean soups |
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| Cheese soups |
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| Cream and yogurt soups |
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| Fruit soups |
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| Noodle soups |
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| Nut soups |
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| Vegetable soups |
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