Step-by-Step Guide to Make Award-winning Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites food recipes. For mine, 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 well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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. Take 2 packages flat rice noodle
2. Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Take 1 1/2 cup coconut milk
4. Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Make ready 1/2 large onion chopped
6. Make ready 1 clove garlic chopped
7. Prepare 1 1/2 teaspoons tumeric (spice)
8. Get 1 teaspoons paprika (spice)
9. Prepare 1 teaspoons cayenne pepper (spice)
10. Take 3 small onions peeled (optional)
11. Get 1 lemon cut into wedges (for garnish)
12. Get 1 cup chopped cilantro (for garnish)
13. Take 2 teaspoons coconut sugar (any sugar)
14. Prepare 2 teaspoons Himalayan salt (any salt)
15. Get steamed broccoli (for garnish)(optional)
16. Prepare 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 with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!