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.

12 Ingredients

  • 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

Nutrition Facts

    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
POWERED BY Edamam

Directions

<p>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.&nbsp;<br> 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.&nbsp;<br> 3. Add water, almond milk, and pepper-tomato puree. Bring mixture to a boil, keeping it there and stirring frequently.&nbsp;<br> 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. &nbsp;<br> 5. To serve, dish broth into bowls and top with noodles.&nbsp;</p>

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