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

Hey everyone, hope you are having an incredible day. 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. For mine, I’m gonna make it a little bit tasty. 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 current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated 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 have 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 that.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. 2 packages flat rice noodle
  2. 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. 1 1/2 cup coconut milk
  4. 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. 1/2 large onion chopped
  6. 1 clove garlic chopped
  7. 1 1/2 teaspoons tumeric (spice)
  8. 1 teaspoons paprika (spice)
  9. 1 teaspoons cayenne pepper (spice)
  10. 3 small onions peeled (optional)
  11. 1 lemon cut into wedges (for garnish)
  12. 1 cup chopped cilantro (for garnish)
  13. 2 teaspoons coconut sugar (any sugar)
  14. 2 teaspoons Himalayan salt (any salt)
  15. steamed broccoli (for garnish)(optional)
  16. steamed beansprouts (for garnish)(optional)
  17. 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 it up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m confident that 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!