Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. 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 well liked of current viral foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must 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):
- Get flat rice noodle
- Prepare chickpea flour (mix well with 1/4 cup water)
- Get coconut milk
- Get defatted soy chunks from Holland & Barrett (soaked in the water)
- Make ready large onion chopped
- Get garlic chopped
- Take tumeric (spice)
- Take paprika (spice)
- Get cayenne pepper (spice)
- Make ready small onions peeled (optional)
- Prepare lemon cut into wedges (for garnish)
- Take chopped cilantro (for garnish)
- Make ready coconut sugar (any sugar)
- Take Himalayan salt (any salt)
- Prepare steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Make ready crushed roasted chili (for garnish)(optional)
Steps to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- 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.
- 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.
- 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. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to vegan burmese coconut milk noodle soup (oil-free and gluten-free) cooking. Go on get cooking!
