Hello, I am Laura. Today, I will show you a way to prepare vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my entire life.
To get started with this 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 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
- Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Make ready 1 1/2 cup coconut milk
- Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Take 1/2 large onion chopped
- Take 1 clove garlic chopped
- Get 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Take 1 teaspoons cayenne pepper (spice)
- Prepare 3 small onions peeled (optional)
- Prepare 1 lemon cut into wedges (for garnish)
- Take 1 cup chopped cilantro (for garnish)
- Get 2 teaspoons coconut sugar (any sugar)
- Prepare 2 teaspoons Himalayan salt (any salt)
- Prepare steamed broccoli (for garnish)(optional)
- Take steamed beansprouts (for garnish)(optional)
- Take crushed roasted chili (for garnish)(optional)
Instructions 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’s going to wrap this up for this special dish vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
