This cheese soup with rice noodles is a delicious fusion that brings together the comfort of Western cheese soup with the delicate texture of Asian rice noodles. It's naturally gluten-free and surprisingly addictive.
The silky rice noodles slide through the creamy cheese broth beautifully, while coconut milk adds a subtle sweetness that balances the sharp cheddar. A touch of ginger and soy sauce bridges the flavor profiles perfectly.
About Rice Noodles
- Naturally gluten-free - Made from rice flour
- Quick cooking - Just soak, no boiling needed
- Silky texture - Different from wheat pasta
- Absorbs flavor - Takes on the cheese beautifully
Types of Rice Noodles
- Pad Thai noodles - Medium width, ideal for soup
- Vermicelli - Thin, delicate
- Wide rice noodles - More substantial
Serving Suggestions
- Fresh cilantro and green onions
- Drizzle of sriracha
- Lime wedge on the side
- Crispy shallots on top
Cheese Soup with Rice Noodles
Fusion soup with silky rice noodles in creamy cheese-coconut broth.
Nutrition per serving
385Calories
14gProtein
34gCarbs
22gFat
1gFiber
3gSugar
Ingredients
Instructions
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Prepare noodles. Place rice noodles in a large bowl. Cover with hot (not boiling) water and soak for 5-8 minutes until soft but still slightly firm. Drain and set aside.
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion, cook 4 minutes. Add garlic and ginger, cook 1 minute until fragrant.
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Make the broth. Add chicken broth and coconut milk. Bring to a simmer and cook 10 minutes.
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Add cheese. Reduce heat to low. Add cheddar gradually, stirring until melted and smooth. Stir in soy sauce.
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Add noodles and serve. Add drained rice noodles to the pot and stir gently. Ladle into bowls and top with green onions, cilantro, and sriracha if desired.
Recipe Notes
- Don't over-soak: Rice noodles get mushy if soaked too long.
- Add noodles last: They absorb liquid quickly - add right before serving.
- Fully gluten-free: Use tamari instead of regular soy sauce.
- Spicy version: Add Thai chili or more sriracha.
