Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. 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 whole life.

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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. Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Take 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. Prepare 1 clove garlic chopped
7. Get 1 1/2 teaspoons tumeric (spice)
8. Prepare 1 teaspoons paprika (spice)
9. Get 1 teaspoons cayenne pepper (spice)
10. Get 3 small onions peeled (optional)
11. Get 1 lemon cut into wedges (for garnish)
12. Take 1 cup chopped cilantro (for garnish)
13. Take 2 teaspoons coconut sugar (any sugar)
14. Get 2 teaspoons Himalayan salt (any salt)
15. Prepare steamed broccoli (for garnish)(optional)
16. Take steamed beansprouts (for garnish)(optional)
17. Take crushed roasted chili (for garnish)(optional)

This recipe requires minimal chopping and prep work, so it comes together very quickly. In fact, if you didn't want. Thai Noodle Soup, Asian Soup, Coconut Noodle Soup, Thai Coconut Soup, Coconut Soup. Vegan Soup, Gluten Free Soup, Asian Cuisine, Winter Soup, Noodle Vegan Thai coconut soup is a healthy and flavorful dish that is a perfect weeknight dinner.

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.

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So that’s going to wrap it up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!