Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free).
You can have Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)
- It's 2 packages of flat rice noodle.
- You need 1/4 cup of chickpea flour (mix well with 1/4 cup water).
- Prepare 1 1/2 cup of coconut milk.
- It's 1 cup of defatted soy chunks from Holland & Barrett (soaked in the water).
- You need 1/2 of large onion chopped.
- You need 1 clove of garlic chopped.
- Prepare 1 1/2 teaspoons of tumeric (spice).
- Prepare 1 teaspoons of paprika (spice).
- Prepare 1 teaspoons of cayenne pepper (spice).
- You need 3 of small onions peeled (optional).
- Prepare 1 of lemon cut into wedges (for garnish).
- Prepare 1 cup of chopped cilantro (for garnish).
- Prepare 2 teaspoons of coconut sugar (any sugar).
- You need 2 teaspoons of Himalayan salt (any salt).
- Prepare of steamed broccoli (for garnish)(optional).
- Prepare of steamed beansprouts (for garnish)(optional).
- It's of crushed roasted chili (for garnish)(optional).
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) step by step
- 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..
