Simmered Lamb Thukpa with Carrots and Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, hand-pulled noodle soup simmered with tender lamb and seasonal root vegetables in a fragrant broth. This asian-inspired soups ready in about 65 minutes pairs lamb shoulder, vegetable oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 tbsp vegetable oil
• 1 large, diced onion
• 2 medium, sliced 1/4-inch thick carrots
• 2 medium, diced 1/2-inch potatoes
• 4 cups chicken broth
• 8 oz hand-pulled noodles
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 12 oz lamb shoulder cubes and cook for 5 minutes until browned on all sides, then remove and set aside.
2. Step 2: Add 1 large diced onion to the pot and cook for 3 minutes until softened, then add 2 medium sliced carrots and 2 medium diced potatoes, stirring to coat with oil.
3. Step 3: Add 4 cups chicken broth, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 2 minced garlic cloves, then return the lamb to the pot. Bring to a boil, reduce heat to low, and simmer for 30 minutes until vegetables are tender.
4. Step 4: Add 8 oz hand-pulled noodles and cook for 5 minutes until tender.
5. Step 5: Stir in 2 tbsp chopped cilantro and adjust salt to taste. Serve hot.