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 me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. This time, I am going to 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my whole 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 can achieve it.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. Take 2 packages flat rice noodle
  2. Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Get 1 1/2 cup coconut milk
  4. Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Get 1/2 large onion chopped
  6. Make ready 1 clove garlic chopped
  7. Get 1 1/2 teaspoons tumeric (spice)
  8. Prepare 1 teaspoons paprika (spice)
  9. Prepare 1 teaspoons cayenne pepper (spice)
  10. Take 3 small onions peeled (optional)
  11. Make ready 1 lemon cut into wedges (for garnish)
  12. Get 1 cup chopped cilantro (for garnish)
  13. Get 2 teaspoons coconut sugar (any sugar)
  14. Get 2 teaspoons Himalayan salt (any salt)
  15. Make ready steamed broccoli (for garnish)(optional)
  16. Get steamed beansprouts (for garnish)(optional)
  17. Prepare 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 is going to wrap this up for this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!