Thukpa is a comfort food that soothes the cravings.
Thukpa is a Tibetan noodle soup that comes from Tibet's eastern region. Indians (particularly Ladakhis and Sikkimis), Tibetans, and Nepalese are all familiar with Amdo thukpa (especially thenthuk). Thukpa is a "generic Tibetan name for any soup or stew with noodles,". Thuk means "heart," hence this is a dish that is closer to every Tibetan's heart. In chilly Tibet, a bowl of thukpa cooked with hand-made flour noodles makes people warm and cosy, and they eat it for lunch or dinner. Their thukpa is distinguished by the addition of yak meat. They also add minced mutton and a variety of greens to flavour the dish. Their New Year is thought to be incomplete without thukpa. It's not a soup, but rather a watery noodle dish with different veggies that gets its flavour from minced meat, ginger, and garlic. Perhaps it has become one of the most popular dishes in today's gastronomic landscape because of its simplicity and nutritional content. Thukpa is served in small shacks and eateries throughout India's mountainous regions. It is the most sought-after dinner, which hungry and exhausted travellers returning from their travels eagerly anticipate. Because of its close proximity to Tibet, thukpa is equally at home in Bhutan and Nepal, where it has formed an important part of the local diet. Of course, the preparation varies significantly from one to the next.
Here's how you can make this comforting bowl of Chicken Thukpa at home-