Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going 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 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 foods in the world. It is simple, it is quick, it tastes yummy. It’s 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 have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Make ready 2 packages flat rice noodle
- Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Get 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Take 1/2 large onion chopped
- Get 1 clove garlic chopped
- Prepare 1 1/2 teaspoons tumeric (spice)
- Take 1 teaspoons paprika (spice)
- Get 1 teaspoons cayenne pepper (spice)
- Make ready 3 small onions peeled (optional)
- Get 1 lemon cut into wedges (for garnish)
- Take 1 cup chopped cilantro (for garnish)
- Take 2 teaspoons coconut sugar (any sugar)
- Get 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Make ready steamed beansprouts (for garnish)(optional)
- Take 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 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 am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this 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!
