Hello everybody, hope you’re 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this 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):
- Prepare 2 packages flat rice noodle
- Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Take 1 1/2 cup coconut milk
- Make ready 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Get 1/2 large onion chopped
- Get 1 clove garlic chopped
- Take 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Take 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)
- Get 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Take steamed beansprouts (for garnish)(optional)
- Make ready crushed roasted chili (for garnish)(optional)
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned.
Instructions 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.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Serve the soup in bowls, garnish with vegan Parmesan, fresh herbs of choice, and enjoy!
So that is going to wrap this up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
