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Shouroba De-jaj

A chicken soup with vermicelli, onions, coriander, cardamom, and lemon, simmered in water and stock.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Coriander and cardamom match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 872 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Ingredients

Directions

Prepare

  1. If condensed chicken stock is not available, use 2 stock cubes and adjust salt accordingly.

  2. Clean and cut chicken into pieces, keeping the bone intact.

  3. Chop the onions and coriander.

Make the soup

  1. Place all ingredients except vermicelli and cardamom in a pot with water and boil for an hour over low heat.

  2. Brown the vermicelli in oil and add it to the soup with cardamom. Cook for a further 10 minutes until the vermicelli is soft.

  3. Serve hot.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Coriander + cardamomtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together872 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lemon + cardamomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together405 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Coriander + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,948 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken pieces
Bone-in pieces release gelatin and flavour into the broth during the long simmer.
Dry vermicelli
Thin pasta that thickens the soup slightly and softens as it cooks in the broth.
Onions
Aromatic base that adds sweetness and depth to the broth as it simmers.
Fresh coriander
Adds fresh, herbal aroma to the finished soup.
Cardamom
Contributes warm, aromatic spice notes to the soup.

The step that matters

Browning the vermicelli in oil. Frying the vermicelli until golden adds nutty, toasted flavour and helps it hold its shape. Stop before it turns dark, since over-browned pasta tastes bitter.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (chicken, lemon, coriander, cardamom, pepper):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against chicken, lemon, coriander, cardamom, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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