Hi, I am Laura. Today, we’re going to prepare vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) Recipe
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Take 2 packages flat rice noodle
- Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Prepare 1 1/2 cup coconut milk
- Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Make ready 1/2 large onion chopped
- Make ready 1 clove garlic chopped
- Take 1 1/2 teaspoons tumeric (spice)
- Get 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Make ready 3 small onions peeled (optional)
- Get 1 lemon cut into wedges (for garnish)
- Get 1 cup chopped cilantro (for garnish)
- Get 2 teaspoons coconut sugar (any sugar)
- Take 2 teaspoons Himalayan salt (any salt)
- Take steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Prepare crushed roasted chili (for garnish)(optional)
Steps to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- 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.
- 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.
- 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 for this special dish vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
