Thukpa – Nepals own noodle soup
With its origins coming from neighboring Tibet Thukpa soup has become a popular dish in Nepal. So much so it’s taken on its own variation. I’ve had Thukpa in Tibet and the soup has been a lot clearer than the one commonly found in Nepal. What’s more, the Nepalese version is lot more filling.
What is Thukpa soup made from?
The soup base is meant to be made from pea stock. Though it’s common that there’s a mix of vegetable stock in there. Masala spice is the main key different ingredient for the Nepali version.
Added next are thin noodles. I found these noodles to be quite firm and not so soft thereby making them that bit more filling. Green beans were the main vegetable added along with some tomato. The meat versions are mainly buff. Though you can get chicken too.
Chili is added afterwords though do be carefully as it can be very hot!
What does Nepalese Thukpa taste like?
Warm and hearty is a good description. The Tibetan version is more watery than the Nepalese version. Hence I prefer the Nepalese version as it’s a lot more filling and useful during a cold winters day.
One thing of note. It’s often served with chili paste to the side. Adding this completely changes the taste of the soup. It goes from hot and warm to chili hot and spicy. The masala taste nearly vanishes.
Either way if visiting Nepal do give Thukpa soup a try!
This is an additional article featuring Nepalese food
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