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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive 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 will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. 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. Get 2 packages flat rice noodle
  2. Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Make ready 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. Make ready 1 clove garlic chopped
  7. Make ready 1 1/2 teaspoons tumeric (spice)
  8. Prepare 1 teaspoons paprika (spice)
  9. Take 1 teaspoons cayenne pepper (spice)
  10. Make ready 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. Get 2 teaspoons Himalayan salt (any salt)
  15. Make ready steamed broccoli (for garnish)(optional)
  16. Get steamed beansprouts (for garnish)(optional)
  17. Take 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 is going to wrap this up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!