Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites. This time, I will make it a 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 well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Get 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)
- Take 1/2 large onion chopped
- Prepare 1 clove garlic chopped
- Prepare 1 1/2 teaspoons tumeric (spice)
- Get 1 teaspoons paprika (spice)
- Make ready 1 teaspoons cayenne pepper (spice)
- Get 3 small onions peeled (optional)
- Take 1 lemon cut into wedges (for garnish)
- Prepare 1 cup chopped cilantro (for garnish)
- Take 2 teaspoons coconut sugar (any sugar)
- Get 2 teaspoons Himalayan salt (any salt)
- Take steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Take 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.
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