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Sopa de fideo

A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.

By Emma Knowles
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
  • Print
Noodles don't always have to be Asian-flavoured - this refreshing Mexican soup is a case in point. Canned tomatoes are often used in dishes like this, but we've opted to use fresh ones while they're still so great; if you want to skip the dicing, though, use a couple of tins of chopped tomatoes. Plenty of lime, extra chilli and sliced avocado can only make things better.


  • 1½ tbsp olive oil
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, thinly sliced, plus extra to serve
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp saffron threads
  • 1 kg ripe tomatoes, coarsely chopped
  • 500 ml chicken or vegetable stock (2 cups)
  • 200 gm dried vermicelli or spaghettini, broken into rough pieces
  • Juice of 1 lime or to taste, plus extra wedges to serve
  • Coriander, sliced cherry tomatoes and sliced avocado, to serve


  • 1
    Heat half the oil in a large saucepan over medium-high heat, add onion, garlic and chilli, and sauté until translucent (2-3 minutes). Add spices and stir until fragrant (30 seconds), then transfer to a blender, add tomatoes and stock, and blend until smooth.
  • 2
    Heat remaining oil in the same saucepan over medium-high heat, add noodles and stir until golden brown (1-2 minutes). Add tomato mixture and 400ml hot water, season to taste and bring to a simmer. Reduce heat to medium and simmer until soup thickens and noodles are tender (8-10 minutes). Squeeze in lime juice, season to taste, and scatter with coriander and extra chilli. Serve with sliced avocado and extra lime wedges.


Drink Suggestion: A bold pink grenache rosé. Drink suggestion by Max Allen