Shapta Thuk (tibetan Yak Meatball Soup)
Shapta Thuk is a traditional Tibetan soup made with yak meatballs and hearty vegetables. This comforting and nourishing dish is perfect for cold weather or whenever you're craving a warm and satisfying meal.
Ingredients
- 1 lb yak meat, ground
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 carrots, sliced
- 2 potatoes, diced
- 4 cups beef or vegetable broth
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the ground yak meat with chopped onion, garlic, ginger, cumin powder, coriander powder, turmeric, salt, and pepper. Form the mixture into small meatballs.
- Heat vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.
- In the same pot, add the sliced carrots and diced potatoes. Cook for 5 minutes, then pour in the broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return the meatballs to the pot and simmer for an additional 10 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Adjust seasoning with salt and pepper if needed. Serve the Shapta Thuk hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Bowl Grater Measuring spoons Measuring cups Serving bowls
Tools
Stove Spatula Tongs
Serving suggestions
Shapta Thuk is best served hot and pairs well with Tibetan flatbread or steamed rice.
Tips & tricks
For a spicier version, add a pinch of red chili flakes or a splash of hot sauce to the soup.
Cost
$25