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 incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites. This time, I am going to 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 recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my entire life. They’re fine and they look fantastic.

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