Thukpa Soup is a noodle soup topped with vegetables, spices, and meat. This quintessential dish is the very popular dish in Nepal, Bhutan, Tibet, China and the states of Sikkim, Assam, Arunachal Pradesh in northeast India However, the method of cooking and the ingredients differ depending on the regions’ preference and availability.
In the case of Nepal, it is available in every nook and corner of the country. So, what makes this dish so famous in these countries? What are its ingredients and cooking procedures? If you want to know everything about this dish, then you have come to the right place. In this article, you can find out everything about thukpa, from its origin to the ingredients and recipe.
Thukpa is believed to have originated in the Eastern part of Tibet. However, digging deeper, some people also believe that thukpa may have been originated in China. Wherever it may have originated, the thukpa has since evolved to garb the palate of people of Nepal, India, and Bhutan as well.
Among Tibetan people, Amdo Thikpa (thenthuk) is famous, which is a variant of Thukpa. There are many other varieties of Thukpa in Tibetan tradition that includes, Tenthuk (Hand-pulled noodle), Gyathuk (Chinese noodle), Pathug (Hand rolled pinched noodle) and Drethug. These varieties of noodles make thupka taste different.
The Nepalese version of thukpa contains noodles, chili powder, masala, vegetables, and meat pieces. The most typical Nepali thukpa is found in Sankhuwasabha district. Since there are many Tibetan refugees in Kathmandu, typical Tibetan thukpa can be found in Kathmandu valley as it is found in Tibet.
Ingredients and the recipe
Thukpa does not only mean soup of noodles. A bowl of thukpa contains happy ingredients like vegetables, spinach, spices, and the meat, while noodles being the main ingredients. If you are tempted to prepare this dish at home, here is a simple recipe. First of all, heat oil in a large saucepan and add spice paste and cook for a few minutes. Once the spices lose its raw smell, pour in the chicken stock and bring it to boil. Later, add chicken pieces and let it simmer gently for 10-15 minutes until cooked. This process helps you to make the soup for the dish.
Meanwhile, boil at least 2 liters of water in a large saucepan and add noodles and cook it for 2 more minutes. Drain and refresh the noodles in cold water. Drain again and keep it aside.
Lastly, divide the noodles into the bowls and pour the soup of chicken and vegetables over the noodles and top it with coriander, carrots and enjoy the hot and spicy Thukpa soup.
This comforting noodle soup is the most-try dish whenever you are in the Himalayas or cold places. Especially, if you are in Kathmandu, you have to taste this dish as it is easily available in every corner of the city.
Enjoy the soupy noodle dish i.e. Thukpa Soup in the chilling weather of Kathmandu and the nearby districts.
I am Jitendra Sahayogee, a writer of 12 Nepali literature books, film director of Maithili film & Nepali short movies, photographer, founder of the media house, designer of some websites and writer & editor of some blogs, has expert knowledge & experiences of Nepalese society, culture, tourist places, travels, business, literature, movies, festivals, celebrations.