date: 2020-08-09T08:23:40.919Z 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 Burgess ratingvalue: 4 reviewcount: 47352 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: 156 calories recipecuisine: American preptime: "PT29M" cooktime: "PT53M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I've loved my entire life. They are nice and they look wonderful. To begin with this particular recipe, we have to prepare a few components. 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. Make ready 2 packages flat rice noodle 1. Get 1/4 cup chickpea flour (mix well with 1/4 cup water) 1. Make ready 1 1/2 cup coconut milk 1. Make ready 1 cup defatted soy chunks from Holland & Barrett (soaked in the water) 1. Get 1/2 large onion chopped 1. Get 1 clove garlic chopped 1. Take 1 1/2 teaspoons tumeric (spice) 1. Take 1 teaspoons paprika (spice) 1. Prepare 1 teaspoons cayenne pepper (spice) 1. Make ready 3 small onions peeled (optional) 1. Take 1 lemon cut into wedges (for garnish) 1. Prepare 1 cup chopped cilantro (for garnish) 1. Get 2 teaspoons coconut sugar (any sugar) 1. Prepare 2 teaspoons Himalayan salt (any salt) 1. Get steamed broccoli (for garnish)(optional) 1. Take 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 is going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. 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