June 25, 2024
Thukpa is a traditional Tibetan noodle soup that has spread throughout the Himalayan regions of Nepal, Bhutan, and parts of India, particularly in the states of Sikkim, Arunachal Pradesh, and Ladakh.
It typically includes wheat or egg noodles, vegetables (like carrots, cabbage, and spinach), and sometimes meat (such as chicken, pork, or yak), all cooked in a flavorful broth seasoned with garlic, ginger, and sometimes soy sauce or chili paste.
Thukpa is known for its simplicity in preparation. The noodles are boiled separately and then combined with the broth and vegetables or meat. It's often garnished with fresh herbs like cilantro or scallions.
There are numerous regional variations of Thukpa. For example, in Ladakh, Thukpa might be spicier and include more locally available ingredients like mutton. In Nepal, it may be served with a side of momo dumplings.
Thukpa is a wholesome dish that provides carbohydrates from noodles, proteins from meat (if included), and vitamins and minerals from vegetables. It's a filling meal often enjoyed during colder months in the Himalayan region.