Slow-Simmered Tibetan Thukpa with Lamb and Vegetables

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Hearty noodle soup featuring tender lamb, fresh vegetables, and hand-pulled noodles simmered in a fragrant broth. This Asian-inspired soup recipe, ready in about 100 minutes, pairs lamb shoulder, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb, cut into 1-inch cubes lamb shoulder
• 2 tbsp vegetable oil
• 1 large, sliced onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 2 medium, sliced into thin rounds carrots
• 2 cups, chopped bok choy
• 2 medium, chopped tomatoes
• 6 cups chicken or lamb broth
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz fresh hand-pulled noodles or egg noodles
• 2 stalks, sliced for garnish green onions
• 1/4 cup chopped for garnish cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb lamb shoulder cubes and brown on all sides for 6-8 minutes until nicely seared.
2. Step 2: Add 1 large sliced onion, 4 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 4 minutes until onions soften and aromatics release fragrance.
3. Step 3: Stir in 2 medium sliced carrots and 2 chopped medium tomatoes; cook for 3 minutes until tomatoes begin to break down.
4. Step 4: Pour in 6 cups chicken or lamb broth, then add 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until lamb is tender.
5. Step 5: Add 2 cups chopped bok choy and 8 oz fresh hand-pulled or egg noodles to the pot. Cook for 8-10 minutes until noodles are tender and vegetables wilted.
6. Step 6: Ladle the hot thukpa into bowls and garnish each with 2 sliced green onions and 1/4 cup chopped cilantro before serving.