The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mexican tomato and noodle soup

There are endless variations of this Mexican soup. Some cooks add green chilli, for instance, others prefer chipotles in adobo. It can be served just with coriander, or with grated cheese, diced tomato and avocado piled on top. In summer use fresh tomatoes; in winter canned tomatoes will be fine, too. The noodles quickly soak up the liquid, so serve this without delay. 

You'll need

800 gm canned whole tomatoes, drained 2 onions, coarsely chopped 3 garlic cloves, peeled 2 canned chipotle chillies in adobo, plus 1 tbsp of the adobo sauce (see note) 80 ml (1/3 cup) melted lard or olive oil 100 gm spaghettini, coarsely broken Pinch of saffron threads Coriander sprigs and lime wedges, to serve   Chicken stock 1 (1.5kg) chicken 2 leeks, coarsely chopped 1 onion 1 carrot 1 celery stalk, coarsely chopped 1 tsp black peppercorns 1 fresh bay leaf


  • 01
  • For chicken stock, place all ingredients, 2.5 litres cold water and 2 tsp salt in a large saucepan, bring to the boil and skim foam from surface. Simmer, turning the chicken a couple of times during cooking, and topping up with extra water if necessary so chicken remains nearly covered with water, until meat is falling from the bone (2-2½ hours). Strain and skim fat from the surface. Shred the chicken meat and refrigerate each separately until required.
  • 02
  • Process tomato, onion, garlic, chillies and adobo sauce in a food processor until smooth. Heat half the lard in a large saucepan over medium-high heat, carefully add tomato mixture and saffron (be careful, hot lard will spit) and simmer, half-covered, for 8-10 minutes). Add 1.5 litres stock (freeze remainder for another use), season to taste and simmer half-covered for 20-30 minutes, adding chicken in the last 5 minutes of cooking.
  • 03
  • Heat remaining lard in a large frying pan, add pasta and stir continuously until evenly golden brown (2-3 minutes), then drain on paper towels. Add to soup and simmer until pasta is tender, stirring occasionally so the pasta doesn’t stick to the bottom of the pan (5-6 minutes). Season to taste and divide among bowls straight away, scatter with coriander and serve with lime wedges.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Spicy grenache rosé.

Featured in

Jul 2016

You might also like...

Spicy soups from around the world


Roast fish with soy, noodles and broccolini

Six fast noodle recipes


Martin Boetz’s khao soi

Spicy soups from around the world


Spicy soups from around the world

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.