date: 2020-08-10T15:16:49.112Z 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: Rosalie Leonard ratingvalue: 4.3 reviewcount: 4994 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: 199 calories recipecuisine: American preptime: "PT11M" cooktime: "PT31M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my whole life. To begin with this recipe, we have to first 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): 1. Prepare 2 packages flat rice noodle 1. Take 1/4 cup chickpea flour (mix well with 1/4 cup water) 1. Make ready 1 1/2 cup coconut milk 1. Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water) 1. Take 1/2 large onion chopped 1. Get 1 clove garlic chopped 1. Take 1 1/2 teaspoons tumeric (spice) 1. Make ready 1 teaspoons paprika (spice) 1. Prepare 1 teaspoons cayenne pepper (spice) 1. Prepare 3 small onions peeled (optional) 1. Take 1 lemon cut into wedges (for garnish) 1. Prepare 1 cup chopped cilantro (for garnish) 1. Prepare 2 teaspoons coconut sugar (any sugar) 1. Take 2 teaspoons Himalayan salt (any salt) 1. Make ready steamed broccoli (for garnish)(optional) 1. Prepare steamed beansprouts (for garnish)(optional) 1. Get crushed roasted chili (for garnish)(optional) ##### Instructions 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. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!