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’s Jim, welcome to my recipe page. 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life.

To get started with this particular recipe, we have to first 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):
  1. Take 2 packages flat rice noodle
  2. Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Prepare 1 1/2 cup coconut milk
  4. Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Take 1/2 large onion chopped
  6. Make ready 1 clove garlic chopped
  7. Get 1 1/2 teaspoons tumeric (spice)
  8. Make ready 1 teaspoons paprika (spice)
  9. Make ready 1 teaspoons cayenne pepper (spice)
  10. Get 3 small onions peeled (optional)
  11. Prepare 1 lemon cut into wedges (for garnish)
  12. Take 1 cup chopped cilantro (for garnish)
  13. Prepare 2 teaspoons coconut sugar (any sugar)
  14. Take 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)
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.

So that’s going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in 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, I hope My site 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!