Ready in 20 minutes
Traditional Mexican fried noodle soup.
"Great soup! I just enjoyed a bowl of it and will be making it again. I tried frying the nests but they burned rather quickly so i just added them at the end and let them cook in the soup. "- Mstall
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In a blender process tomatoes, onion, chile and cilantro. Reserve.
Heat the cup of oil and fry the pasta nests on both sides until golden brown. Set on paper towels to drain. Discard all but 1TBS oil and fry the blended vegetables. Add the chicken stock, bring to a boil and season to taste. Add the carrots (optional) and the fried pasta nests and cook, covered, until they are al dente. Serve with the garnishes to taste.
NOTE: This recipe may be done as a "sopa seca" by reducing the amount of chicken stock in order to have a casserole type dish. In that case, pour the pasta cooked in the sauce into an ovenproof dish, sprinkle top with grated mozzarela or Mexican blend cheeses and put into a hot oven for a few minutes until the cheese melts. Serve with the above garnishes (no lime) and with sour cream on the side.
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Mstall 1 year agoGreat soup! I just enjoyed a bowl of it and will be making it again. I tried frying the nests but they burned rather quickly so i just added them at the end and let them cook in the soup.
rudyinlv 2 years agoGreat recipe!!!! I added 1 can of tomatoe sauce and some pepper, plus I used Angel hair pasta and didn't add any of the optionals. This was perfect for a cold day
veroalbin 4 years ago[I posted this recipe.]