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 are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my whole 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 that.

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