Easiest Way to Prepare Perfect Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Click Here To Have Great Tasting Gluten Free Recipes the Whole Family will LOVE!

Try my authentic and very easy recipe! This recipe requires minimal chopping and prep work, so it comes together very quickly. In fact, if you didn't want. 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)

1. You need of flat rice noodle.
2. It's of chickpea flour (mix well with 1/4 cup water).
3. It's of coconut milk.
4. It's of defatted soy chunks from Holland & Barrett (soaked in the water).
5. It's of large onion chopped.
6. It's of garlic chopped.
7. Prepare of tumeric (spice).
8. It's of paprika (spice).
9. You need of cayenne pepper (spice).
10. You need of small onions peeled (optional).
11. You need of lemon cut into wedges (for garnish).
12. You need of chopped cilantro (for garnish).
13. Prepare of coconut sugar (any sugar).
14. It's of Himalayan salt (any salt).
15. It's of steamed broccoli (for garnish)(optional).
16. Prepare of steamed beansprouts (for garnish)(optional).
17. It's of crushed roasted chili (for garnish)(optional).

Vegan Thai coconut soup is a healthy and flavorful dish that is a perfect weeknight dinner. Dinner is a struggle at our house. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) step by step

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..
2. 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..
3. 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..

If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. Rice noodles are normally used for this. Sweet Potato Curry KitchenAid. tomato paste, ground coriander, carrots. Infinity Foods is one of the UK's leading wholesale distributors of Organic and natural foods.