Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I am going to 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 recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my whole life. They are nice and they look fantastic.
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To get started 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 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
- Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Make ready 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Prepare 1/2 large onion chopped
- Make ready 1 clove garlic chopped
- Get 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Prepare 3 small onions peeled (optional)
- Prepare 1 lemon cut into wedges (for garnish)
- Take 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Prepare 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Make ready steamed beansprouts (for garnish)(optional)
- Get 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. Vegan Thai coconut soup is a healthy and flavorful dish that is a perfect weeknight dinner. Dinner is a struggle at our house.
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.
On my last Aldi haul I didn't only find a nice office chair, I also found a new organic pasta line: Simply nature edamame spaghetti (other options available). It's no question that soup is one of my all time favourite things to make. Each of these creamy, delicious bowls pack flavor and comfort without using animal broths, dairy, or meat. Feel free to add chicken, shrimp or tofu for an extra bit of protein, if desired. Sometimes your blender will have a hard time pureeing all the ingredients into a cream.
So that is going to wrap this up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am sure you will make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!
