 Thukpa, a dish from Ladakh | |
| Type | Soup |
|---|---|
| Place of origin | Amdo, Tibet |
| Region or state | Tibet, Nepal, Qinghai, Sichuan |
| Associated cuisine | Tibetan cuisine |
| 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:
- Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug): Hand-pulled noodle
- Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug): Chinese noodle
- Bhakthuk (Tibetan: བག་ཐུག་, Wylie: bag thug): Hand-rolled pinched noodle (like gnocchi)
- Tsapthuk (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug): chopped noodle
- ^ Singh Verma, Aditya (2019-07-05). "Thukpa – A cultural journey through the Tibetan community in India". Tibet Post. Archived from the original on 2022-10-08. Retrieved 2022-11-18.
- ^ Hauzel, Hoihnu (2016-02-16). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?". NDTV Food. Archived from the original on 2022-10-07. Retrieved 2022-11-18.
- ^ Galarza, G Daniela (2021-11-06). "This noodle soup will warm you right up » Borneo Bulletin Online". Borneo Bulletin. Archived from the original on 2021-11-06. Retrieved 2022-11-18.