Thai Noodle Soup

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.

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.

• 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

May 06, 2015 at 08:14PM Thai Noodle Soup Greatist RSS