How to Prepare Super Quick Homemade Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare 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 little bit unique. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. 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 whole life.

To get started with this particular recipe, we must 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 it.

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

1. Get 2 packages flat rice noodle
2. Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Get 1 1/2 cup coconut milk
4. Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Take 1/2 large onion chopped
6. Get 1 clove garlic chopped
7. Prepare 1 1/2 teaspoons tumeric (spice)
8. Take 1 teaspoons paprika (spice)
9. Make ready 1 teaspoons cayenne pepper (spice)
10. Get 3 small onions peeled (optional)
11. Take 1 lemon cut into wedges (for garnish)
12. Make ready 1 cup chopped cilantro (for garnish)
13. Get 2 teaspoons coconut sugar (any sugar)
14. Prepare 2 teaspoons Himalayan salt (any salt)
15. Prepare steamed broccoli (for garnish)(optional)
16. Take steamed beansprouts (for garnish)(optional)
17. Prepare crushed roasted chili (for garnish)(optional)

Steps 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 this up for this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!