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, we’re going to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my entire life.

To begin with this recipe, we must 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 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. Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Take 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. Get 1 clove garlic chopped
  7. Get 1 1/2 teaspoons tumeric (spice)
  8. Get 1 teaspoons paprika (spice)
  9. Prepare 1 teaspoons cayenne pepper (spice)
  10. Make ready 3 small onions peeled (optional)
  11. Get 1 lemon cut into wedges (for garnish)
  12. Take 1 cup chopped cilantro (for garnish)
  13. Get 2 teaspoons coconut sugar (any sugar)
  14. Get 2 teaspoons Himalayan salt (any salt)
  15. Get steamed broccoli (for garnish)(optional)
  16. Take steamed beansprouts (for garnish)(optional)
  17. Take 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.

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