How to Make Delicious Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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We hope you got insight from reading it, now let’s go back to vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. To make vegan burmese coconut milk noodle soup (oil-free and gluten-free) you need 17 ingredients and 3 steps. Here is how you cook that.

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

  1. You need of flat rice noodle.
  2. Prepare of chickpea flour (mix well with 1/4 cup water).
  3. Prepare of coconut milk.
  4. Prepare of defatted soy chunks from Holland & Barrett (soaked in the water).
  5. Take of large onion chopped.
  6. You need of garlic chopped.
  7. Take of tumeric (spice).
  8. Use of paprika (spice).
  9. You need of cayenne pepper (spice).
  10. You need of small onions peeled (optional).
  11. Take of lemon cut into wedges (for garnish).
  12. Prepare of chopped cilantro (for garnish).
  13. You need of coconut sugar (any sugar).
  14. Provide of Himalayan salt (any salt).
  15. Provide of steamed broccoli (for garnish)(optional).
  16. Provide of steamed beansprouts (for garnish)(optional).
  17. Take of 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..

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