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Thai Buckwheat Noodle Soup

Cookbook

Balanced Raw

Published by Fair Winds

This image courtesy of Glenn Scott Photography

Tom Yum soup is a brothy staple identified by the blend of lime leaf, lemongrass, chiles, cilantro, and galangal, which make it a well-liked hot and sour soup. To build a complete meal, I adopted the basics of this recipe but added silky buckwheat noodles and crisp Asian vegetables for heartiness.

NotesAnother traditional Thai soup is tom kha, which is a coconut milk-based soup. To achieve this creamier delight, reduce the vegetable stock by 2 cups (475 ml) and substitute with coconut milk.

Cooking Time30 min

Cooking Time - Text30

CostModerate

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Equipmentmortar and pestle

Mealdinner

Type of Dishhot soup, soup

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
  • ½ 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
  • ½ cup (8 g) fresh cilantro leaves, roughly chopped
  • Mortar and pestle
  • Large Saucepan

Instructions

  1. 1 Chop the lemongrass, reserving the fleshy center. Cut lime leaves into thin ribbons. 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.

  2. 2 Heat coconut oil in a large saucepan over medium heat. Add onion and cook for 2 minutes. Add chile paste and stir for 30 seconds.

  3. 3 Add vegetable stock and bring to a boil. Add buckwheat noodles and cook for 6 minutes. Reduce heat to medium-low, and add coconut aminos, agave nectar or maple syrup, lime juice, tomatoes, and broccoli. Cover and simmer for 2 to 3 minutes, or until broccoli is bright green. Add snow peas, cover, and simmer for 1 minute. Stir in cilantro and serve immediately.

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