Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon!

Once the noodles are golden and toasty, pour in the tomato puree and simmer it for a couple of minutes to cook out the raw onion and garlic. Then add vegetable stock, cover and simmer until the noodles are cooked through. That’s it, soup’s done and you can garnish it as you like!

This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon!

Ingredients:

• 1 can (400 grams / 14 oz) whole tomatoes (use fresh tomatoes in summer)
• Half a small onion
• 2 cloves of garlic
• 1 chipotle pepper from a can (optional)
• 200 grams (7 oz) fideo cut noodles or spaghetti/angel hair pasta broken into 1 inch pieces
• 4 cups (1 litre) vegetable stock (or more for a thinner soup if you prefer)
• ½ teaspoon salt
• Pepper, to taste
• 1 avocado, diced
• A small bunch of fresh cilantro
• 4 radishes, thinly sliced
• 4 slices of lime

Instructions

1. Place the tomatoes, onion, garlic and chipotle in a blender and process until smooth. If you’re using fresh tomatoes you can strain the mixture of the skin and seeds once it’s blended. I didn’t bother doing that with canned tomatoes.
2. Meanwhile heat a medium-sized pot over medium heat and add the noodles (you can also add a tablespoon of oil if you like). Toast the noodles, stirring frequently, until golden brown. Add the pureed tomato mixture and simmer for a couple of minutes, stirring frequently, to cook out the raw onion.
3. Add the vegetable stock, bring to a boil, cover and reduce the heat to medium-low. Simmer for the length of time indicated on the noodle package or until the noodles are tender.
4. Add salt and pepper to taste. If you want a thinner soup, add more vegetable stock or water. Serve into bowls and top with avocado, cilantro, radish and a slice of lime for squeezing over.
5. If you have leftovers, the soup will thicken as it cools. Just add a bit of stock or water to loosen it up before reheating.

Recipe Source:cilantroandcitronella.com