Recipe: Delicious Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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We hope you got insight from reading it, now let’s go back to vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. To cook vegan burmese coconut milk noodle soup (oil-free and gluten-free) you only need 17 ingredients and 3 steps. Here is how you cook it.

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

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

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