Hello, I’m Jane. 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 easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really 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 recent trending foods in the world. It is enjoyed by millions daily. It’s 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 that I’ve 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 can achieve it.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Prepare 2 packages flat rice noodle
- Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Take 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Take 1/2 large onion chopped
- Take 1 clove garlic chopped
- Make ready 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Get 3 small onions peeled (optional)
- Take 1 lemon cut into wedges (for garnish)
- Take 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Get 2 teaspoons Himalayan salt (any salt)
- Make ready steamed broccoli (for garnish)(optional)
- Make ready steamed beansprouts (for garnish)(optional)
- Make ready crushed roasted chili (for garnish)(optional)
Steps 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 it up with this special dish vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
