Vegetable Fideo Soup with Coconut Milk
A light and fragrant soup featuring thin rice noodles, fresh vegetables, and a subtle coconut milk finish for a healthy meal. This Puerto Rican-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1, finely chopped onion
- 2, thinly sliced carrots
- 1 stalk, finely chopped celery
- 1, thinly sliced bell pepper
- 2 cups vegetable broth
- 1 cup (thin rice noodles) fideo noodles
- 1/2 cup (full fat) coconut milk
- 1/4 cup, chopped cilantro
- to taste salt
- to taste black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and bell pepper; cook 8 minutes until vegetables are tender and slightly golden.
- Step 2: Pour in vegetable broth and bring to a gentle simmer.
- Step 3: Add fideo noodles and cook 5 minutes until tender.
- Step 4: Stir in coconut milk and chopped cilantro. Season with salt and pepper to taste.
- Step 5: Simmer 2 more minutes for flavors to meld, then serve hot.
