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.

Shapta Thuk (tibetan Yak Meatball Soup)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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