I have eaten it but not made it.
It’s very tasty, but I don’t crave it in the same way as other soups – eg my dad’s chicken soup is in the same direction as thukpa but with fewer ingredients, so I’m more likely to make that.
My dad’s chicken soup is this but with chicken (bone-in pieces boiled first, veg added at the end, or you can use bone broth or chicken stock and shredded chicken later):
I am a little too lazy to make it. I will order it from a Tibetan resto in Toronto. Toronto has the largest population if expats from Tibet in the world.
This reminded me of the amazing Green Sancocho that used to be served at one of my work cafeterias – one of the cooks must have been Colombian, so through the fall and winter, we were fortunate to be treated to a vat of Sancocho as the house special every Tuesday!
It was more soup than stew the way I have eaten it, but the distinction is simply one of more or less broth I guess.
