Lamb and Potato Thenthuk Soup
A hearty broth with hand-pulled noodles, tender lamb, and potatoes simmered with ginger and garlic for mountain warmth. This asian-inspired soups ready in about 75 minutes pairs lamb shoulder, medium potatoes, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz lamb shoulder
- 2 medium potatoes
- 1 medium onion
- 2 tbsp ginger
- 3 cloves garlic
- 4 cups lamb stock
- 12 oz egg noodles
- 1 tbsp soy sauce
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 cup cilantro
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 12 oz lamb shoulder cubes and cook until browned on all sides, about 5 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 medium onion, finely chopped, and cook for 3 minutes until softened. Add 2 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 3: Return the browned lamb to the pot, add 4 cups lamb stock, 1 tbsp soy sauce, 1 tsp ground cumin, 1/2 tsp ground coriander, 2 medium potatoes diced, and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 40 minutes until potatoes are tender.
- Step 4: While the soup simmers, cook 12 oz fresh egg noodles according to package directions until al dente. Drain and set aside.
- Step 5: Add the drained noodles to the pot and stir gently to combine. Simmer for 2 more minutes. Stir in 1/4 cup fresh cilantro and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamb and Potato Thenthuk Soup take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lamb and Potato Thenthuk Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Lamb and Potato Thenthuk Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamb and Potato Thenthuk Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamb and Potato Thenthuk Soup?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
