Recipe: Delicious Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) highly diverse and own mind taste that unique. Few kinds of Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) recipes are also enough easy to process and dont take long. Even though not everyone likes Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) food, currently several people are getting attached and like the sundry Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) foods on hand. This could be seen from the number of restaurants that supply Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) as one of the dishes. 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. Prepare 2 packages of flat rice noodle.
2. You need 1/4 cup of chickpea flour (mix well with 1/4 cup water).
3. You need 1 1/2 cup of coconut milk.
4. You need 1 cup of defatted soy chunks from Holland & Barrett (soaked in the water).
5. It's 1/2 of large onion chopped.
6. It's 1 clove of garlic chopped.
7. You need 1 1/2 teaspoons of tumeric (spice).
8. It's 1 teaspoons of paprika (spice).
9. You need 1 teaspoons of cayenne pepper (spice).
10. You need 3 of small onions peeled (optional).
11. It's 1 of lemon cut into wedges (for garnish).
12. You need 1 cup of chopped cilantro (for garnish).
13. It's 2 teaspoons of coconut sugar (any sugar).
14. You need 2 teaspoons of Himalayan salt (any salt).
15. It's of steamed broccoli (for garnish)(optional).
16. It's of steamed beansprouts (for garnish)(optional).
17. Prepare of crushed roasted chili (for garnish)(optional).

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

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..

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