Enjoy the rich flavors of your favorite Thai takeout at home—no cooking skills necessary! A pro tip from the recipe creator: If you love a strong onion flavor, leave some of the diced spring onion uncooked and sprinkle on top of the soup.
- 2 tablespoons garlic-infused oil or olive oil, divided
- 1.5 red peppers, chunked, divided
- 1 cup chopped tomatoes
- 4 spring onions, green parts only, diced
- 1/2 cup diced root ginger
- 1 lemongrass stalk, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 3/4 cup water
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon salt
- 5 ounces rice noodles
- For 1 serving out of 2
- Calories 497
- Protein 8 g
- Carbs 76 g
- Fiber 6 g
- Sugars 7 g
- Sodium 742 mg
- Fat 18 g
- Saturated 1 g
1. Heat 1 tablespoon oil in a pan over high heat. Add 1 chunked pepper and cook for 3 minutes. Add tomatoes and heat through. Place mixture in a food processor or use an immersion blender to puree until smooth. Remove from pan and set aside.
2. Heat remaining 1 tablespoon oil over high heat. Add remaining 1/2 pepper, spring onion, ginger, lemongrass, cumin, and turmeric, and cook for 3 minutes.
3. Add water, almond milk, and pepper-tomato puree. Bring mixture to a boil, keeping it there and stirring frequently.
4. Meanwhile, bring a pot of water to a boil. Add rice noodles, remove from the heat, and allow noodles to soften for 5 minutes.
5. To serve, dish broth into bowls and top with noodles.