Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. Prepare 2 packages flat rice noodle
  2. Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Get 1 1/2 cup coconut milk
  4. Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Prepare 1/2 large onion chopped
  6. Make ready 1 clove garlic chopped
  7. Prepare 1 1/2 teaspoons tumeric (spice)
  8. Prepare 1 teaspoons paprika (spice)
  9. Get 1 teaspoons cayenne pepper (spice)
  10. Prepare 3 small onions peeled (optional)
  11. Make ready 1 lemon cut into wedges (for garnish)
  12. Take 1 cup chopped cilantro (for garnish)
  13. Prepare 2 teaspoons coconut sugar (any sugar)
  14. Make ready 2 teaspoons Himalayan salt (any salt)
  15. Take steamed broccoli (for garnish)(optional)
  16. Prepare steamed beansprouts (for garnish)(optional)
  17. Prepare crushed roasted chili (for garnish)(optional)
Instructions to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. 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.
  2. 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.
  3. 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 that’s going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!