Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first 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 cook it.

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

1. Take 2 packages flat rice noodle
2. Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Prepare 1 1/2 cup coconut milk
4. Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
5. Prepare 1/2 large onion chopped
6. Take 1 clove garlic chopped
7. Make ready 1 1/2 teaspoons tumeric (spice)
8. Make ready 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. Make ready 1 cup chopped cilantro (for garnish)
13. Take 2 teaspoons coconut sugar (any sugar)
14. Get 2 teaspoons Himalayan salt (any salt)
15. Take steamed broccoli (for garnish)(optional)
16. Make ready steamed beansprouts (for garnish)(optional)
17. Take 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.

So that’s going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!