Thenthuk (pronounced roughly like “ten” + “too” + k) is a typical Tibetan noodle soup from the Amdo region that keeps the nomads warm during the long Tibetan winters. It’s a great recipe that tastes wonderful with either with vegetables or meat. In Tibetan “then” means pull and “thuk” means noodles, and you do literally pull out the dough before breaking off pieces to throw into the broth. This is a great dish for cold weather. We make it often on winter evenings.
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook almost every classic Tibetan food, including thenthuk. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
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By Lobsang Wangdu and Yolanda O’Bannon