Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). 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 well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my whole life. They are fine 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 get started 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 it.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Get 2 packages flat rice noodle
- Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Get 1 1/2 cup coconut milk
- Make ready 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Take 1/2 large onion chopped
- Take 1 clove garlic chopped
- Get 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Take 1 teaspoons cayenne pepper (spice)
- Get 3 small onions peeled (optional)
- Make ready 1 lemon cut into wedges (for garnish)
- Prepare 1 cup chopped cilantro (for garnish)
- Make ready 2 teaspoons coconut sugar (any sugar)
- Make ready 2 teaspoons Himalayan salt (any salt)
- Prepare steamed broccoli (for garnish)(optional)
- Take steamed beansprouts (for garnish)(optional)
- Take 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 is going to wrap it up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
