Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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 will make it a bit tasty. This will be really delicious.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my entire life.
The coconut curry noodle soup that dreams are made of. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. I used light coconut milk in the broth because high fat meals don't tend to sit well with me, but if you want a richer, creamer soup then by all means Recent Posts.
To get started with this 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):
- Make ready 2 packages flat rice noodle
- Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Make ready 1 1/2 cup coconut milk
- Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Prepare 1/2 large onion chopped
- Prepare 1 clove garlic chopped
- Get 1 1/2 teaspoons tumeric (spice)
- Take 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Prepare 3 small onions peeled (optional)
- Prepare 1 lemon cut into wedges (for garnish)
- Prepare 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Take 2 teaspoons Himalayan salt (any salt)
- Make ready steamed broccoli (for garnish)(optional)
- Make ready 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.
Steps 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 is going to wrap this up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
