Thukpa is the Tibetan noodle soup traditionally made with vegetables or meat in a simple broth.
Thukpa is a broad family of noodle soups eaten in Tibet, Nepal, Bhutan, and Himalayan communities in India. Recipes differ by region and household, but a bowl generally contains noodles, broth, vegetables, and sometimes beef, chicken, or other meat. Garlic, ginger, chili, and herbs may provide much of the flavor.
The dish is especially suited to cold mountain climates because it is hot, filling, and adaptable to available ingredients. Tibetan and Nepalese versions are not identical, and there is no single universally fixed ingredient list.
Thukpa should not be confused with momo, which is a filled dumpling rather than a noodle soup. Its name is also transliterated in several ways, including thukpa and thupka.