Afghan Herb and Noodle Soup with Spiced Lamb and Garlic-Mint Yogurt

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Aush is a beloved Afghan noodle soup brimming with fresh cilantro, parsley, and dill, simmered with chickpeas, kidney beans, and spiced ground lamb. It is traditionally served with a cooling garlic-mint yogurt sauce called chaka and a generous crown of caramelized onions.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 6 gSugar
• 28 gProtein
• 820 mgSodium
• 860 mgPotassium
• 145 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the soup

• 2 tablespoons vegetable oil
• 1 large yellow onion, halved and thinly sliced, divided
• 1 pound ground lamb (or beef)
• 4 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 8 cups low-sodium beef or chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 8 ounces thin spaghetti, broken into 2-inch pieces
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 4 scallions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste

For the garlic-mint yogurt sauce

• 1 cup plain whole-milk yogurt
• 2 garlic cloves, finely grated
• 1 tablespoon dried mint
• 1/2 teaspoon kosher salt
• 2 tablespoons water, as needed

For serving

• Lemon wedges
• Extra fresh herbs
• Warm flatbread, optional

Directions

1. Heat the oil in a large Dutch oven over medium-high heat. Add half of the sliced onions and cook, stirring occasionally, until deeply golden and crisp at the edges, 8 to 10 minutes. Transfer to a plate and reserve for garnish.
2. Add the ground lamb to the pot, breaking it into small crumbles, and cook until browned, about 5 minutes. Stir in the garlic, coriander, cumin, turmeric, and red pepper flakes, and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring constantly, 2 minutes. Pour in the broth and scrape up any browned bits from the bottom of the pot.
4. Stir in the chickpeas, kidney beans, and the remaining raw sliced onions. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to meld the flavors.
5. Add the broken spaghetti and simmer until just tender, about 8 minutes, stirring occasionally to prevent sticking.
6. Stir in the cilantro, parsley, dill, and scallions and cook just until wilted, about 2 minutes. Season generously with salt and pepper.
7. Meanwhile, whisk the yogurt, grated garlic, dried mint, salt, and water in a small bowl until smooth and pourable.
8. Ladle the soup into warm bowls and top each portion with a generous spoonful of the caramelized onions, extra fresh herbs, and a drizzle of the garlic-mint yogurt.
9. Serve immediately with lemon wedges, additional yogurt sauce, and warm flatbread on the side if desired.

Cook’s Notes

• Toast whole coriander seeds in a dry pan for 1 minute, then grind, for a noticeably deeper flavor than pre-ground spice.
• If the yogurt sauce is too thick, whisk in cold water a tablespoon at a time until it reaches a pourable drizzling consistency.
• Aush tastes even better the next day once the herbs and spices have melded; reheat gently and add a splash of broth.
• Do not skip the caramelized onions, they are considered the signature topping in Afghan households.
• For a vegetarian version, omit the lamb and use vegetable broth; add an extra can of beans for heartiness.

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