Sopa de Fideo con Achiote (Vermicelli Soup with Achiote)
Toasted vermicelli simmered in a tomato and achiote chicken broth until soft, a quick Mexican family supper.
Made with Recado rojo (achiote paste) and Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a deep pan over a medium heat. Fry the vermicelli for 3 to 4 minutes, stirring constantly, until it is deep golden brown. Do not let it burn.
4 min - 2
Blend the tomato, onion and garlic with 100 ml of the chicken stock until smooth, and pour into the pan. It will sizzle. Cook for 4 minutes until thick.
4 min - 3
Stir in your ready made recado rojo (see the base recipe) and your ready made Mexican chicken stock (see the base recipe). Bring to the boil.
- 4
Simmer for 8 to 10 minutes until the noodles are soft and the soup has thickened a little.
9 min - 5
Taste and add a pinch of salt or a squeeze of lime.
- 6
Serve topped with coriander and avocado, with lime wedges on the side.
Tips
- Brown the noodles properly. The toasting gives the toasty flavour that defines fideo.
- Add more stock if it thickens too much, as the noodles keep absorbing liquid.
- Use rice or gluten free vermicelli for a gluten free soup, adjusting the cooking time.
Storing and freezing
Keep in the fridge for up to 2 days. The noodles will swell, so loosen with stock when reheating until steaming hot all the way through. Not ideal for freezing.
Questions
Is this gluten free?
Not as written, because vermicelli is made with wheat. Swap in gluten free vermicelli or thin rice noodles to make it gluten free.
Why does the achiote suit this soup?
It adds colour and a mild earthy flavour to the tomato broth. This is a home-style variation rather than a regional classic.
Can I make it vegetarian?
Yes. Use vegetable stock in place of the chicken stock base, ensuring it is gluten free if needed.
More made with recado rojo (achiote paste)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.