Recipe of Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way 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 popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my entire life.

Recipe of Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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 cook it.

Ingredients

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. Make ready 1 1/2 cup coconut milk
4. Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Get 1/2 large onion chopped
6. Prepare 1 clove garlic chopped
7. Make ready 1 1/2 teaspoons tumeric (spice)
8. Make ready 1 teaspoons paprika (spice)
9. Take 1 teaspoons cayenne pepper (spice)
10. Make ready 3 small onions peeled (optional)
11. Prepare 1 lemon cut into wedges (for garnish)
12. Get 1 cup chopped cilantro (for garnish)
13. Make ready 2 teaspoons coconut sugar (any sugar)
14. Get 2 teaspoons Himalayan salt (any salt)
15. Make ready steamed broccoli (for garnish)(optional)
16. Prepare steamed beansprouts (for garnish)(optional)
17. Prepare crushed roasted chili (for garnish)(optional)

Instructions

Instructions 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.

As simple as that Easiest Way to Prepare Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

So that’s going to wrap this up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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