Thukpa is a Tibetan noodle soup which originated in the Eastern part of Tibet. Thenthuk is a famous variant among Tibetan and Himalayan people of Nepal. The dish is popular in various parts of Nepal and Bhutan and States like Sikkim, Assam, Nagaland, Arunachal Pradeshin North east India.
Numerous varieties of Thukpa in Tibetan tradition include: Thenthuk, Gyathuk, Npali, Pathug, Drethug. Nepalese Thukpa is influenced with the Indian Masalas like Red chilli powder, Garama Masala etc. which makes it more spicy. Normally for non veg chicken is used.
What I had when we were in Assam is a simple preparation. The recipe I took from the guy who served us I lost and I faintly remember the ingredients he mentioned and accordingly, I am preparing the same and sharing with you. It was non spicy (we asked for) and quiet tasty for the cold weather. Normally, it is prepared with Chicken. Here I am giving the Vegetable version. Non Veg eaters can make use of Chicken.
Numerous varieties of Thukpa in Tibetan tradition include: Thenthuk, Gyathuk, Npali, Pathug, Drethug. Nepalese Thukpa is influenced with the Indian Masalas like Red chilli powder, Garama Masala etc. which makes it more spicy. Normally for non veg chicken is used.
What I had when we were in Assam is a simple preparation. The recipe I took from the guy who served us I lost and I faintly remember the ingredients he mentioned and accordingly, I am preparing the same and sharing with you. It was non spicy (we asked for) and quiet tasty for the cold weather. Normally, it is prepared with Chicken. Here I am giving the Vegetable version. Non Veg eaters can make use of Chicken.
