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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my entire life.

To begin with this particular recipe, we must 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 that.

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

1. Make ready 2 packages flat rice noodle
2. Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Take 1 1/2 cup coconut milk
4. Make ready 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Get 1/2 large onion chopped
6. Get 1 clove garlic chopped
7. Prepare 1 1/2 teaspoons tumeric (spice)
8. Make ready 1 teaspoons paprika (spice)
9. Get 1 teaspoons cayenne pepper (spice)
10. Get 3 small onions peeled (optional)
11. Prepare 1 lemon cut into wedges (for garnish)
12. Take 1 cup chopped cilantro (for garnish)
13. Get 2 teaspoons coconut sugar (any sugar)
14. Take 2 teaspoons Himalayan salt (any salt)
15. Get steamed broccoli (for garnish)(optional)
16. Make ready steamed beansprouts (for garnish)(optional)
17. Make ready 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 it up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I’m confident that you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!