• 2 tbsps. oil
• 1 red pepper, cut into cubes
• 1/2 red pepper, chopped finely
• 3 medium tomatoes, chopped finely
• 4 spring onions, chopped finely
• 300 ml vegetable stock
• 100 ml coconut milk
• 1/2 teaspoon salt
• 100g rice noodles or cellophane noodles
• 4 drops Turmeric Spice Drops®
• 6 drops Ginger Spice Drops®
• 4 drops Lemongrass Spice Drops®
• 6 drops Cumin Spice Drops®
• 10 drops Garlic Spice Drops®

1. Immerse the rice noodles in hot water and set them aside to soften.
2. Pour one tbsp. of oil in a pan over a high heat. Add the chopped pepper and tomatoes and let them cook until soft. Place them in a food processor or use a hand blender and blend to a smooth puree. Set aside.
3. Heat one tbsp. of oil in a wok over a high heat. Add the spring onions and finely chopped pepper and sauté for 3 minutes.
4. Pour in the vegetable stock, coconut milk and the tomato and pepper puree.
5. Drain water from the noodles and add these to the wok.
6. Bring to boil, then reduce the heat. Allow to simmer for 2 minutes.

Whilst the dish simmers, infuse 1 tbsp. oil with all the Spice Drops®. Pour this oil infusion into the noodles soup and stir it in. Turn off the heat and serve the fresh and tasty Thai noodle soup in deep bowls.