Recipe of Speedy Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hey everyone, hope you’re having an amazing day today. 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. This time, I’m gonna make it a little bit unique. 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 foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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 it.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):

1. Take 2 packages flat rice noodle
2. Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Make ready 1 1/2 cup coconut milk
4. Make ready 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Prepare 1/2 large onion chopped
6. Make ready 1 clove garlic chopped
7. Make ready 1 1/2 teaspoons tumeric (spice)
8. Prepare 1 teaspoons paprika (spice)
9. Prepare 1 teaspoons cayenne pepper (spice)
10. Get 3 small onions peeled (optional)
11. Get 1 lemon cut into wedges (for garnish)
12. Prepare 1 cup chopped cilantro (for garnish)
13. Make ready 2 teaspoons coconut sugar (any sugar)
14. Make ready 2 teaspoons Himalayan salt (any salt)
15. Prepare steamed broccoli (for garnish)(optional)
16. Get 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 this up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!