Thukpa : Tibetan noodle

Thukpa is a hearty tibetan noodle soup, which can be made spicy or plain as per individual taste. 

Thukpa is a traditional Tibetan meal inspired by the chinese and now eaten all over Nepal, Bhutan and many parts of North-east India as well. It is boiled noodles, filtered and mixed with vegetables and meat items. Thokpa is also called Thukpa, It is very popular in Kathmandu and Mountain region of Nepal.It is eaten mostly during winter. Thokpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm. 


It has its own chilli dipped vinegar source. People prefer hot and spicy tomato achar with this item too.Thokpa is eaten generally for Khaja at noon or meals in night. Thukpas are generally meat based but you get vegetarian version as well. Its a light soup with load of fresh vegetables and tons of flavor. It can be made spicy or mild as per your taste. Its wholesome and very heartwarming - a true comfort food. I call it soul food, because it soothes me from inside and enriches me.

What differences this dish from the long list of soup and noodles recipes in the region is the broth. Thukpa’s broth is silky in texture with a sour and spicy taste that is perfect delicious. It’s made by processing tomatoes, spices and other vegetables in a blender and then reducing them to a paste of concentrated flavour. To that, some broth is added and finally some fresh vegetables pieces that cook quickly enough. The noodle’s used for this soup are usually bright white rice noodles. Their flavour and delicate texture only enhance the silky feel of the broth.