1/2 package of Vermicelli 8 cups of chicken broth 1 red tomato 1/4 onion 1 clove of garlic 1 sprig of parsley 1 serrano chili oil salt
Fry the vermicelli until golden, stirring it so it doesn't burn. Drain off the remaining oil. Dice the tomatoes and liquify them with the garlic and onion. Pour over the vermicelli. Add the chicken broth, parsley, chili and salt. Let boil until the vermicelli is soft.
Enjoy this delicius vermicelli soup Mexican recipe!
Type of recipe: Soups
Preparation Time (min):
Cook Time (min):
5 Stars based on 1 Review(s)
Review for Vermicelli Soup
March 30, 2010
My husband and I love this recipe, He is from Oaxaca and I am a white girl trying to learn how to cook meals that are more from his culture, and we both love this and its easy.