Thai Buckwheat Noodle Soup
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
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Equipmentmortar and pestle
Type of Dishhot soup, soup
- 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
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 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 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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