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

by Ruiyibio

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

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. 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 recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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