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

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date: 2020-06-25T04:09:44.805Z
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: Lenora Powell
ratingvalue: 4.1
reviewcount: 24978
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: 290 calories
recipecuisine: American
preptime: “PT38M”
cooktime: “PT51M”
recipeyield: “1”
recipecategory: Lunch

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Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my entire life.

To begin with this recipe, we must 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):

1. Prepare 2 packages flat rice noodle 1. Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water) 1. Prepare 1 1/2 cup coconut milk 1. Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water) 1. Make ready 1/2 large onion chopped 1. Take 1 clove garlic chopped 1. Make ready 1 1/2 teaspoons tumeric (spice) 1. Prepare 1 teaspoons paprika (spice) 1. Take 1 teaspoons cayenne pepper (spice) 1. Take 3 small onions peeled (optional) 1. Get 1 lemon cut into wedges (for garnish) 1. Get 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. Make ready crushed roasted chili (for garnish)(optional)

On my last Aldi haul I didn't only find a nice office chair, I also found a new organic pasta line: Simply nature edamame spaghetti (other options available). Increase the heat to bring to a boil and then reduce to a simmer. Vegan Mushroom Soup ingredients: light coconut milk, fresh lemon juice, onion, vegetable broth, dried porcini mushrooms, salt & pepper, fresh shiitake mushrooms, vegan butter, mushroom broth. Mushrooms ~ Dried mushrooms are the key to getting lots of umami flavor in this soup.

##### 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.

Vegan Mushroom Soup ingredients: light coconut milk, fresh lemon juice, onion, vegetable broth, dried porcini mushrooms, salt & pepper, fresh shiitake mushrooms, vegan butter, mushroom broth. Mushrooms ~ Dried mushrooms are the key to getting lots of umami flavor in this soup. Garnish with toppings of your choice, such as croutons, fresh herbs, pumpkin seeds, or hot sauce. Potato Soup Photo courtesy of Nora Cooks. Coconut milk is the yum-driving factor in this hearty potato soup, as well.

So that is going to wrap this up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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