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Thukpa is a popular noodle soup in the Himalayan region, made with mixed vegetables and meat. It is low in calories, high in nutrients, and can be modified to suit different palates. Thukpa is traditionally served with steamed momos and can be made in several variations.
Thukpa is a special, clear noodle soup made with mixed vegetables and may include meat. It is an extremely popular dish in most of the countries in the Himalayan region, such as Tibet, Nepal and Bhutan. In India, this dish is quite commonly found in the states of Ladakh, Arunachal, Pradesh and Sikkim. It is traditionally known as gya thuk and can contain noodles of different shapes. The Nepalese version of thukpa is the version best known for its spicy flavour.
One of the traditional foods that is served during the Tibetan New Year, this soup is normally found in many restaurants. While it can be made with just vegetables, the meat-based version of the soup is more popular and is a favorite one-pot meal for many. Considered a hearty fare for those living in the cooler regions of northwest India, this hot noodle soup is packed with fiber and nutrients. It is low in calories and can be digested quickly, making it a fairly healthy food choice.
The main ingredients that make up thukpa include garlic paste, shredded meat, Tibetan noodles and vegetables. The recipe also includes spices such as bay leaves, ground cumin, turmeric and black pepper. Vegetables are fried separately, and spices and boiled noodles are added to the dough along with water. The soup is simmered until the shredded meat is fully cooked and is seasoned with cilantro or green onions. While it normally has a mild flavour, its spiciness can be modified to suit the palate by adding more spice and masala.
The soup is a complete meal in itself and is normally eaten for dinner or as a snack. Traditionally served with steamed momos, it also goes well with rice, sausages and meat rolls. Thukpa can be made in several ways and some of the variations are thenthuk, pathug and drethug. Thenthuk is a popular variation of this soup that uses flat square-shaped noodles that look like bits of dough instead of regular noodles. Other variations can include egg-based soups and even tofu.
Many of the ingredients used to make thukpa depend on the locality; for example, lamb thukpas produced by Sherpas in the Himalayan region typically include yak meat. While yak meat may seem like an exotic ingredient, the meat itself has a mild flavor and the soup relies on the spices used for its flavour. Pork, mutton, beef, and chicken are some of the other meats that can be used to make the dish. Even with the inclusion of meats, this is one of the cheapest dishes to have when traveling to Himalayan countries.
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