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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Vegetable Fideo Soup with Coconut Milk take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Fideo Soup with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Vegetable Fideo Soup with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Fideo Soup with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Fideo Soup with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids asked for seconds! Easy to make and packed with veggies.
- ★★★★★
This soup was a hit at my Puerto Rican family dinner! The coconut milk added a lovely touch. Made it in 20 minutes.
- ★★★★★
A perfect weeknight dinner. The coconut milk gave it a creamy texture without being heavy.
