Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my whole life.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat.
To get started with this particular recipe, we must first prepare a few components. You can have vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Make ready 2 packages flat rice noodle
- Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Make ready 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Make ready 1/2 large onion chopped
- Take 1 clove garlic chopped
- Get 1 1/2 teaspoons tumeric (spice)
- Take 1 teaspoons paprika (spice)
- Make ready 1 teaspoons cayenne pepper (spice)
- Take 3 small onions peeled (optional)
- Get 1 lemon cut into wedges (for garnish)
- Prepare 1 cup chopped cilantro (for garnish)
- Take 2 teaspoons coconut sugar (any sugar)
- Prepare 2 teaspoons Himalayan salt (any salt)
- Take steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Prepare crushed roasted chili (for garnish)(optional)
PS: This is my version of khow suey. Stir in the coconut milk and cook just until heated through. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder. Before I get to the Burmese coconut chicken noodle soup recipe, I just HAVE to show you something kind of funny.
Instructions to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Place 1/2 chopped onion, chopped garlic and spices into non stick pot and cook very slowly for 3 mins. After 3 mins, add water and continue stirring to prevent them from catching.
- When onions and garlics are softened, stir in soya chunks, salt and 1 cup of water. Reduce heat to medium and cook for 3-4 mins. Carefully add chickpea mixture and 1 cup of water, stirring quickly so that the flour doesn't clump. Add more water if the soup is too thick. Cook for another 10 ~ 15 mins.
- Stir in coconut milk and cook for another 5 ~ 10 mins. Divide the rice noodle into 2 soup bowls. Ladle the soup over rice noodles in the bowl and garnish each with steamed broccoli, beansprouts, lemon juice, crushed chilli and fresh cilantro.
So one of my goals for this year is to become a better food photographer. By no means do I now consider myself an expert, but I've learned enough, at the very least, to NOT take photographs that gross people out. Rice Noodles meet veggies in a tasty sweet, sour, salty, and spicy broth with creamy coconut milk. This vegan recipe is comforting, hearty, gluten-free, and easy to prepare! The Best Thai Coconut Soup Burmese breakfast dish.
So that is going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
