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
A unique fusion soup combining silky rice noodles with creamy cheese sauce. Naturally gluten-free with delicate texture.
Nutrition per serving
385 Calories
14g Protein
34g Carbs
22g Fat
1g Fiber
Ingredients
Instructions
- . Soak rice noodles in hot water 5 minutes. Drain.
- . Sauté onion, garlic, ginger in butter 5 minutes. Add broth and coconut milk.
- . Simmer 10 minutes. Reduce heat, add cheese. Stir until melted.
- . Add noodles and soy sauce. Serve with green onions, cilantro.
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.