Thai Soup

With its flavorful broth and spice kick, this Thai Soup is sure to make it to your weekly regimen!


  1. 2 tablespoons garlic-infused oil or olive oil, divided
  2. 1.5 red peppers, chunked, divided
  3. 1 cup chopped tomatoes
  4. 4 spring onions, green parts only, diced
  5. 1/2 cup diced root ginger
  6. 1 lemongrass stalk, diced
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon turmeric
  9. 3/4 cup water
  10. 1/2 cup unsweetened almond milk
  11. 1/2 teaspoon salt
  12. 5 ounces rice noodles


  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.