Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites food recipes. For mine, I’m gonna 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you can achieve that.

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

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

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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.

Vegan Soup, Gluten Free Soup, Asian Cuisine, Winter Soup, Noodle Vegan Thai coconut soup is a healthy and flavorful dish that is a perfect weeknight dinner. Dinner is a struggle at our house. 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). Ingredient notes and substitutions Mushrooms ~ Dried mushrooms are the key to getting lots of umami flavor in this soup. Infinity Foods is one of the UK's leading wholesale distributors of Organic and natural foods.

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