We've served this simple yet popular Mexican noodle soup with grated cheese, but you can add some freshly squeezed lime juice to it.
- 5 (about 600 g) tomatoes, plus 1 extra, chopped, to serve
- 1 small onion, chopped
- 750 ml (3 cups) chicken stock
- 125 ml (½ cup) vegetable oil
- 125 g angel hair pasta, broken into thirds
- ½ bunch coriander
- grated mozzarella, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Process tomatoes and onion in a food processor until smooth. Transfer to a saucepan, add chicken stock and cook over medium heat for 3 minutes.
Meanwhile, heat oil in a frying pan over medium heat. Add pasta pieces to pan and cook for 2 minutes or until golden brown.
Add pasta to tomato mixture, reduce heat to low and simmer for 15 minutes or until pasta is cooked and liquid has reduced by about a quarter. Cover and simmer for a further 5 minutes.
Add half the coriander bunch to tomato and pasta mixture and continue simmering, covered, for 10 minutes. Season with salt and pepper to taste.
Using tongs, remove coriander and discard. Divide soup among 6 serving bowls and serve topped with remaining coriander sprigs, grated cheese and extra chopped tomato.
Photography Chris Chen