Thukpa (Tibetan: ཐུག་པ ; Nepali: थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Nepali and 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:

  • Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug): Hand-pulled noodle
  • Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug): Chinese noodle
  • Thuppa (Nepali: थुप्पा)
  • Thugpa (Tibetan: བག་ཐུག་, Wylie: bag thug): Hand-rolled pinched noodle (like gnocchi)
  • Drethug (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug)
Thukpa, Tibetan noodle in Osaka, Japan.jpg
Region or stateLadakh, Tibet and Nepal
Associated national cuisineIndia, Nepal, China, Caribbean


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

Nepalese thukpa

Regional traditionsEdit

Indian thukpaEdit

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 ThukpaEdit

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 alsoEdit

External linksEdit


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