Hey everyone, it’s Brad, welcome to our recipe site. 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. 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 entire life.
To begin with this particular recipe, we have to 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):
- Make ready 2 packages flat rice noodle
- Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Get 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
- Get 1 clove garlic chopped
- Prepare 1 1/2 teaspoons tumeric (spice)
- Take 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Prepare 3 small onions peeled (optional)
- Take 1 lemon cut into wedges (for garnish)
- Make ready 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Prepare 2 teaspoons Himalayan salt (any salt)
- Prepare steamed broccoli (for garnish)(optional)
- Prepare steamed beansprouts (for garnish)(optional)
- Get crushed roasted chili (for garnish)(optional)
A vegetarian spin on chicken noodle soup, this tofu noodle soup is warming, comforting, and flavorful. Plus, it can easily be made gluten-free! Cuisine American, dairy-free, gluten-free, refined sugar-free, vegan, vegetarian. Keyword vegan chicken noodle soup, vegetarian chicken noodle.
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.
This hot and sour coconut noodle soup is an easy one-pot, gluten-free meal. Thai chilies give the soup spice and lime juice provides tangy flavor. I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. Feel free to experiment with the. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles.
So that’s 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 your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
