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 Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. For mine, I will 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 is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. 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 have to 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 that.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. Take flat rice noodle
  2. Prepare chickpea flour (mix well with 1/4 cup water)
  3. Make ready coconut milk
  4. Make ready defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Take large onion chopped
  6. Take garlic chopped
  7. Take tumeric (spice)
  8. Prepare paprika (spice)
  9. Prepare cayenne pepper (spice)
  10. Prepare small onions peeled (optional)
  11. Prepare lemon cut into wedges (for garnish)
  12. Take chopped cilantro (for garnish)
  13. Take coconut sugar (any sugar)
  14. Get Himalayan salt (any salt)
  15. Make ready steamed broccoli (for garnish)(optional)
  16. Take steamed beansprouts (for garnish)(optional)
  17. Get crushed roasted chili (for garnish)(optional)
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.

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