Say hello to today’s Comforting Coconut Rice Noodle Soup. This chilly weather is the perfect excuse to make a broth based soup to help keep you warm and satisfied throughout these colder months. Not used to making soups at home? No worries! This one is super easy.
Canned soups are often laden with sodium, which can contribute to heart disease, high blood pressure, and stroke. The recommended intake is 2300 mg per day. Just one cup of many canned soups can have up to 1000 mg of sodium. Homemade soup can reduce sodium intake and (usually) tastes better anyways. Any rice noodle fans? I absolutely love how tender they are when cooked, and their pair well with so many dishes. We used pureed white beans to thicken up the soup broth (and add in some extra protein!)
Okay, let’s get this soup started. In a pan, heat the oil and add the onions, garlic & ginger. Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes. Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside. In a pot, bring the vegetable broth & coconut milk to a boil. Then add the other tablespoon of chili paste and the blended bean mixture. Stir well with a spoon, until you have a consistent broth. Then add the rice noodles. Cook for 3-5 minutes, or until tender. Enjoy with your favorite chopped leafy greens + optional toppings!
If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!
This Comforting Coconut Rice Noodle Soup will be perfect heading into the winter months. Whip this up and keep it in your cozy recipe arsenal for those chilly days. Do you make any homemade soups? What are some of your favorites? Let us know in the comments below!
- 1 tablespoon sesame seed oil
- 1/3 cup onions, chopped
- 3 cloves garlic, chopped
- 1" ginger, chopped
- 2 tablespoons Thai red chili paste
- 1 cup white beans, cooked
- 1 tablespoon white rice vinegar
- 2 cups low sodium vegetable broth
- 1/2 cup coconut milk
- 1/2 cup dry vermicelli rice noodles
- Optional toppings: Leafy greens (spinach and bok choy work well), fresh herbs (we used cilantro), red pepper flakes, fresh scallions
- In a pan, heat the oil and add the onions, garlic & ginger
- Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes
- Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside
- In a pot, bring the vegetable broth & coconut milk to a boil
- Then add the other tablespoon of chili paste and the blended bean mixture
- Stir well with a spoon, until you have a consistent broth
- Then add the rice noodles. Cook for 3-5 minutes, or until tender
- Enjoy with optional toppings!
- If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!
Joy
December 11, 2017 at 12:56 am (1 year ago)This came out sooooo delicious! Thank you for sharing. I added Bok choy, green onions, and cilantro to the soup.
Wendy
December 11, 2017 at 3:40 pm (1 year ago)oh yay! So happy to hear you enjoyed. The bok choy and onion is such a great addition!