Thai Buckwheat Noodle 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
• 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.

lemongrass stalks, lime leaves, garlic, fresh galangal, red chiles, salt, coconut oil, white onion, vegetable stock, percent buckwheat noodles, coconut aminos, maple syrup, lime juice, tomatoes, broccoli florets, snow peas, cilantro, saucepan

Taken from www.cookstr.com/recipes/thai-buckwheat-noodle-soup (may not work)