Thai Buckwheat Noodle Soup Recipe

Name: Thai Buckwheat Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemongrass stalks; 2 medium kaffir lime leaves; 2 small cloves garlic; 1-inch (2.5-cm) piece fresh galangal (or ginger), peeled and thinly sliced; 3 small Thai red chiles, stem and seeds removed, and chopped; 1/2 teaspoon sea salt; 1 teaspoon coconut oil; 1 large white onion, cut into 1-inch (2.5-cm) squares; 7 cups (1.7 L) vegetable stock; 1 (8-ounce, 225-g) package 100 percent buckwheat noodles; 2 tablespoons (28 ml) coconut aminos; 2 tablespoons (28 ml) agave nectar or maple syrup; 2 tablespoons (28 ml) fresh lime juice; 4 medium plum tomatoes, quartered; 1 cup (71 g) small broccoli florets; 1 cup (150 g) snow peas, ends trimmed, and cut in half; 1/2 cup (8 g) fresh cilantro leaves, roughly chopped; Mortar and pestle; Large Saucepan

Servings: persons

2 lemongrass stalks
2 medium kaffir lime leaves
2 small cloves garlic
1-inch (2.5-cm) piece fresh galangal (or ginger), peeled and thinly sliced
3 small Thai red chiles, stem and seeds removed, and chopped
1/2 teaspoon sea salt
1 teaspoon coconut oil
1 large white onion, cut into 1-inch (2.5-cm) squares
7 cups (1.7 L) vegetable stock
1 (8-ounce, 225-g) package 100 percent buckwheat noodles
2 tablespoons (28 ml) coconut aminos
2 tablespoons (28 ml) agave nectar or maple syrup
2 tablespoons (28 ml) fresh lime juice
4 medium plum tomatoes, quartered
1 cup (71 g) small broccoli florets
1 cup (150 g) snow peas, ends trimmed, and cut in half
1/2 cup (8 g) fresh cilantro leaves, roughly chopped
Mortar and pestle
Large Saucepan

1
1 Chop the lemongrass, reserving the fleshy center.
2
Cut lime leaves into thin ribbons.
3
Using a mortar and pestle, bruise lemongrass, lime leaves, garlic, galangal or ginger, Thai chiles, and sea salt into a thick paste and set aside.
4
2 Heat coconut oil in a large saucepan over medium heat.
5
Add onion and cook for 2 minutes.
6
Add chile paste and stir for 30 seconds.
7
3 Add vegetable stock and bring to a boil.
8
Add buckwheat noodles and cook for 6 minutes.
9
Reduce heat to medium-low, and add coconut aminos, agave nectar or maple syrup, lime juice, tomatoes, and broccoli.
10
Cover and simmer for 2 to 3 minutes, or until broccoli is bright green.
11
Add snow peas, cover, and simmer for 1 minute.
12
Stir in cilantro and serve immediately.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 lemongrass stalks, 2 medium kaffir lime leaves, 2 small cloves garlic, 1-inch (2.5-cm) piece fresh galangal (or ginger), peeled and thinly sliced, and more.

Yes, Thai Buckwheat Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Buckwheat Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions