date: 2020-07-29T03:57:07.818Z 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: Maude Barnett ratingvalue: 4.8 reviewcount: 25673 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: 148 calories recipecuisine: American preptime: "PT14M" cooktime: "PT49M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I've loved my whole life. They are fine and they look wonderful. To begin with this 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 can achieve that. ##### The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free): 1. Take 2 packages flat rice noodle 1. Take 1/4 cup chickpea flour (mix well with 1/4 cup water) 1. Take 1 1/2 cup coconut milk 1. Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water) 1. Get 1/2 large onion chopped 1. Take 1 clove garlic chopped 1. Get 1 1/2 teaspoons tumeric (spice) 1. Get 1 teaspoons paprika (spice) 1. Prepare 1 teaspoons cayenne pepper (spice) 1. Prepare 3 small onions peeled (optional) 1. Prepare 1 lemon cut into wedges (for garnish) 1. Take 1 cup chopped cilantro (for garnish) 1. Take 2 teaspoons coconut sugar (any sugar) 1. Prepare 2 teaspoons Himalayan salt (any salt) 1. Make ready steamed broccoli (for garnish)(optional) 1. Prepare steamed beansprouts (for garnish)(optional) 1. Take 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's going to wrap it up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!