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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my whole life.

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):
  1. Prepare 2 packages flat rice noodle
  2. Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Make ready 1 1/2 cup coconut milk
  4. Prepare 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. Get 1 teaspoons paprika (spice)
  9. Get 1 teaspoons cayenne pepper (spice)
  10. Take 3 small onions peeled (optional)
  11. Prepare 1 lemon cut into wedges (for garnish)
  12. Get 1 cup chopped cilantro (for garnish)
  13. Prepare 2 teaspoons coconut sugar (any sugar)
  14. Take 2 teaspoons Himalayan salt (any salt)
  15. Make ready steamed broccoli (for garnish)(optional)
  16. Make ready 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 is going to wrap this up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more 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!