How to Make Favorite Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. This time, 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 popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. 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 entire life.

To get started with this recipe, we must first prepare a few components. 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. Get 2 packages flat rice noodle
2. Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Prepare 1 1/2 cup coconut milk
4. Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Prepare 1/2 large onion chopped
6. Take 1 clove garlic chopped
7. Get 1 1/2 teaspoons tumeric (spice)
8. Take 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. Get 1 cup chopped cilantro (for garnish)
13. Make ready 2 teaspoons coconut sugar (any sugar)
14. Take 2 teaspoons Himalayan salt (any salt)
15. Get steamed broccoli (for garnish)(optional)
16. Get steamed beansprouts (for garnish)(optional)
17. Get 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. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!