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.

No additional tips available.

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

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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.

Thai Buckwheat Noodle Soup

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