Hello everybody, hope you’re 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). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice 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 have to 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 cook it.

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

1. Make ready flat rice noodle
2. Get chickpea flour (mix well with 1/4 cup water)
3. Prepare coconut milk
4. Take defatted soy chunks from Holland & Barrett (soaked in the water)
5. Get large onion chopped
6. Prepare garlic chopped
7. Make ready tumeric (spice)
8. Get paprika (spice)
9. Prepare cayenne pepper (spice)
10. Get small onions peeled (optional)
11. Take lemon cut into wedges (for garnish)
12. Prepare chopped cilantro (for garnish)
13. Get coconut sugar (any sugar)
14. Take Himalayan salt (any salt)
15. Make ready steamed broccoli (for garnish)(optional)
16. Take steamed beansprouts (for garnish)(optional)
17. Make ready 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 it up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in 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!