Last updated
Thukpa, Tibetan noodle in Osaka, Japan.jpg
Type Soup
Region or state Ladakh, Tibet and Nepal
Associated national cuisine India, Nepal, China, Caribbean

Thukpa (Tibetan: ཐུག་པ ; Nepali : थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk ) is a famous variant amongst the Indians (especially Ladakhis and Sikkimis), Tibetans and Nepalese. There are numerous varieties of thukpa which includes:



Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles." [1]

Nepalese thukpa Nepalese Thuppa.jpg
Nepalese thukpa

Regional traditions

Indian thukpa

In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and in the union territory of Ladakh.

Nepalese Thukpa

The Nepalese version of Thukpa in general has predominant vegetarian feature and a bit spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, such as: beans, chickpeas, gram, kidney beans, tofu etc. However non veg Thukpa are also enjoyed by non veg people, 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.

See also

Related Research Articles

<i>Chow mein</i> Chinese stir-fried noodles

Chow mein is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of Chaomian were developed in many regions in China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

Malaysian cuisine Culinary traditions of Malaysia

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

Zhajiangmian Chinese noodle dish

Zhajiangmian, literally "fried sauce noodles", commonly translated as "noodles served with fried bean sauce", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste. Zhajiang also means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.

Momo (food) Type of East and South Asian momo

Momo are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momo are usually steamed, though they are sometimes fried or steam-fried. Meat or vegetables fillings becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. Variants of the dish developed later in Nepal after it became popular among Asians. Eating dumplings on the first day of the new year was a widely spread custom in northern China. Written records show that dumplings became popular during the Southern and Northern dynasties, the earliest unearthed real dumplings were found in Astana Cemetery dated between 499 AD and 640 AD.

Cellophane noodles Transparent noodle made from starch

Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water. A stabilizer such as chitosan may also be used.

Singaporean cuisine Culinary traditions of Singapore

Singaporean cuisine derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.

Malaysian Chinese cuisine

Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.

Cuisine of the Indian subcontinent Culinary traditions of the Indian subcontinent

Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka.

Noodle soup Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.


Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too.

Tibetan cuisine Culinary traditions of Tibet

Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yogurt, and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.

Nepalese cuisine Culinary traditions of Nepal

Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat — usually rice but sometimes another grain — and a vegetable soup, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal.

Bhutanese cuisine Culinary traditions of Bhutan

Bhutanese cuisine employs much red rice, buckwheat, and increasingly maize.

Thukpa bhatuk

Thukpa bhatuk is a common Tibetan cuisine noodle soup that includes small bhatsa noodles. This dish is a common soup made in the winter but is especially important for Tibetan New Year. On Nyi-Shu-Gu, the eve of Losar, the common Tibetan soup, thukpa bhatuk is made with special ingredients to form guthuk. Guthuk is then eaten on Losar to symbolise getting rid of negativities of the past year and invite positives into the new year.

Kwati (soup) Nepali bean soup

Kwāti is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. It is also known and widely consumed as Gedagudi in the Mithila Region of Nepal, historically aligned down to Kingdom of Newar.

Wonton noodles Cantonese noodle dish

Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (餛飩), in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

Indonesian noodles Indonesian dish

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.


  1. Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN   978-981-4634-98-4.