Steps to Make Quick 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. 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 that.

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

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

Instructions 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..

The coconut curry noodle soup that dreams are made of. Heidi's 'slurp and slop bowl of noodles' delivered: a messy bowl of spiced broth, stained yellow with turmeric and red curry paste, creamy from light and full-fat coconut milks, tangy from a squeeze of lime. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles. If you tried this Northern-Style Vegan Thai Coconut Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! This hot and sour coconut noodle soup is an easy one-pot, gluten-free meal.

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