date: 2020-10-02T08:23:26.818Z image: https://img-global.cpcdn.com/recipes/569176b66504f985/751x532cq70/vegan-burmese-coconut-milk-noodle-soup-oil-free-and-gluten-free-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/569176b66504f985/751x532cq70/vegan-burmese-coconut-milk-noodle-soup-oil-free-and-gluten-free-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/569176b66504f985/751x532cq70/vegan-burmese-coconut-milk-noodle-soup-oil-free-and-gluten-free-recipe-main-photo.jpg author: Billy Watts ratingvalue: 5 reviewcount: 34215 recipeingredient: - "2 packages flat rice noodle" - "1/4 cup chickpea flour mix well with 14 cup water" - "1 1/2 cup coconut milk" - "1 cup defatted soy chunks from Holland Barrett soaked in the water" - "1/2 large onion chopped" - "1 clove garlic chopped" - "1 1/2 teaspoons tumeric spice" - "1 teaspoons paprika spice" - "1 teaspoons cayenne pepper spice" - "3 small onions peeled optional" - "1 lemon cut into wedges for garnish" - "1 cup chopped cilantro for garnish" - "2 teaspoons coconut sugar any sugar" - "2 teaspoons Himalayan salt any salt" - " steamed broccoli for garnishoptional" - " steamed beansprouts for garnishoptional" - " crushed roasted chili for garnishoptional" recipeinstructions: - "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." categories: - Recipe tags: - vegan - burmese - coconut katakunci: vegan burmese coconut nutrition: 157 calories recipecuisine: American preptime: "PT16M" cooktime: "PT38M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, I 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). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of current trending meals on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I've loved my entire life. They are fine and they look wonderful. To get started with this particular recipe, we must prepare a few ingredients. You can have 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): 1. Prepare 2 packages flat rice noodle 1. Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water) 1. Prepare 1 1/2 cup coconut milk 1. Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water) 1. Take 1/2 large onion chopped 1. Make ready 1 clove garlic chopped 1. Take 1 1/2 teaspoons tumeric (spice) 1. Prepare 1 teaspoons paprika (spice) 1. Make ready 1 teaspoons cayenne pepper (spice) 1. Make ready 3 small onions peeled (optional) 1. Take 1 lemon cut into wedges (for garnish) 1. Make ready 1 cup chopped cilantro (for garnish) 1. Make ready 2 teaspoons coconut sugar (any sugar) 1. Prepare 2 teaspoons Himalayan salt (any salt) 1. Take steamed broccoli (for garnish)(optional) 1. Make ready steamed beansprouts (for garnish)(optional) 1. Get 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. 1. 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. 1. 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. So that is going to wrap it up for this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!