Hello everybody, hope you are 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. This time, I will 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 favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, 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.
When You're Healthy On The Inside, It Shines On The Outside. Use Code LASTCHANCE At Checkout - Limited Time Only. Ladle the soup over rice noodles in the bowl and garnish each with steamed broccoli, beansprouts, lemon juice, crushed chilli and fresh cilantro. Great recipe for Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free).
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Take 2 packages flat rice noodle
- Get 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Make ready 1 1/2 cup coconut milk
- Take 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Make ready 1/2 large onion chopped
- Prepare 1 clove garlic chopped
- Make ready 1 1/2 teaspoons tumeric (spice)
- Get 1 teaspoons paprika (spice)
- Get 1 teaspoons cayenne pepper (spice)
- Get 3 small onions peeled (optional)
- Make ready 1 lemon cut into wedges (for garnish)
- Make ready 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Make ready 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Get crushed roasted chili (for garnish)(optional)
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). The dish is traditionally made with meat but this vegan version includes veggies like mushrooms, carrots cooked in the coconut milk soup. PS: This is my version of khow suey. Stir in the coconut milk and cook just until heated through.
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.
PS: This is my version of khow suey. Stir in the coconut milk and cook just until heated through. On my last Aldi haul I didn't only find a nice office chair, I also found a new organic pasta. This recipe is gluten-free, oil-free and vegan. Khow Suey is a Burmese noodle dish with coconut milk broth and served with an assortment of toppings like fried garlic, fried onion, cilantro etc.
So that’s going to wrap this up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
