Sopa de fideo (Mexican noodle soup)
A homely Mexican soup of toasted noodles in tomato broth, which with the garlic and onion salt comes together with no blending or chopping.
20 min · Serves 4
Ingredients
- 200 g fine vermicelli noodles
- 2 tbsp (30 ml) sunflower oil
- 250 g crushed tomato
- 1.2 litres chicken stock
- 1.5 tsp Xalte Garlic & Onion salt
- 1 lime, cut into wedges
- 60 g crumbled queso fresco (optional)
Method
- 1Heat the oil in a saucepan over a medium heat and toast the noodles for 3-4 minutes, stirring constantly, until golden.
- 2Add the tomato and the Xalte Garlic & Onion salt and cook for 2 minutes.
- 3Pour in the stock, bring to the boil and cook for 6-8 minutes, until the noodles are tender.
- 4Serve with a squeeze of lime and the cheese on top.
