Sopa de Fideo (Mexican Tomato Noodle Soup)

Put the tomatoes, onion and garlic in a blender with 250 ml of the chicken stock. Blend until completely smooth.

• 3 tomatoes
• ¼ onion
• 1 garlic clove
• 250 ml chicken stock

✅ Done when: mixture is smooth with no lumps

In a large pot (at least 4 litres), heat the oil over medium heat. Add the fideo and stir constantly for 3-4 minutes. Watch closely, they burn quickly.

• 2 tbsp vegetable oil
• 200 g fideo noodles

✅ Done when: noodles are deep golden brown and smell toasted

Pour the tomato mixture through a sieve straight onto the toasted noodles, it will splatter, and cook for 3 minutes, stirring, until it darkens.

• all tomato mixture from step 1
• all toasted noodles from step 2

✅ Done when: sauce turns a darker red and looks slightly dry at the edges

Add the remaining chicken stock, the coriander sprigs and the salt. Simmer gently for 8-10 minutes, until the noodles are soft.

• 1.25 litres chicken stock
• 2 sprigs fresh coriander
• ½ tsp salt
• all fried tomato-noodle mixture from step 3

✅ Done when: noodles are tender and the soup has thickened slightly

Remove the coriander sprigs and ladle the soup into bowls. Serve hot with lime wedges, diced avocado and a chipotle chilli for anyone who wants heat.

• to serve lime, avocado, chipotle
• all soup from step 4

✅ Done when: soup is steaming hot