Thukpa (ཐུག་པ (thukpa))
Overview
Thukpa is a Himalayan noodle soup eaten in Tibet, Nepal, Bhutan and the mountain regions of northern India. Hand-pulled or dried wheat noodles are served in a hot broth with meat or vegetables, flavoured with garlic, ginger, tomato and chilli, and sometimes a pinch of Sichuan pepper or garam masala in Nepali and Indian versions. Spinach or other greens and spring onion are added at the end. It is warming and simple, ideal for the cold climate of the high mountains, and is a staple in Nepali and Tibetan restaurants worldwide.
Pictures
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History
Thukpa is a Tibetan word for soup with noodles, and the dish spread with Tibetan communities across the Himalayas. In Nepal and northern India it absorbed local spices, while Tibetan styles stayed milder. Many variations exist, including thenthuk, made with hand-torn flat pieces of dough. It is a common, inexpensive restaurant dish across the region and is also cooked at home on cold days, often alongside momo dumplings.
Main ingredients
Wheat noodles, chicken or yak meat, tomato, garlic, ginger, greens. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 300 g chicken, sliced
- 250 g wheat noodles
- 2 tomatoes, 1 onion
- 3 garlic cloves, 2 cm ginger
- 1.2 l chicken stock
- spinach, spring onion, chilli
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onion, garlic and ginger, add tomatoes and cook to a paste.
- Add the chicken and stock and simmer for 15 minutes.
- Cook the noodles separately and add to bowls.
- Add greens to the soup, season and ladle over the noodles.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.