Moroccan cuisine · Soups & Stews

Chorba Chaaria (Vermicelli Soup)

Golden chicken broth with tomato, turmeric and fine vermicelli, finished with cilantro and lemon.

Ingredients · for 4 servings

• 400 g boneless chicken thigh
• 2 onions
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1/2 tsp ground ginger
• 100 g vermicelli
• 1/2 bunch cilantro
• 1 lemon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the chicken into 2 cm cubes, finely chop the onions, and peel, seed and dice the tomatoes.
2. Heat the olive oil in a large pot and sauté the meat with the onions over medium heat for 5–6 min, until the onions turn translucent.
3. Add the turmeric, ginger and tomato paste and cook for 1 min until fragrant, then stir in the tomatoes and simmer for 5 min.
4. Pour in 1.5 l hot water, season with salt and pepper, and simmer gently, covered, for 20 min until the meat is tender.
5. Stir in the vermicelli and cook uncovered for 5–6 min, stirring once so it doesn't stick together — the soup will thicken slightly.
6. Season to taste with the juice of half a lemon and plenty of chopped cilantro, and serve hot in deep bowls with the remaining lemon in wedges.