Hey everyone, hope you’re having an incredible day today. Today, we’re going 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 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 current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I’ve loved my entire life.
The coconut curry noodle soup that dreams are made of. Heidi's 'slurp and slop bowl of noodles' delivered: a messy bowl of spiced broth, stained yellow with turmeric and red curry paste, creamy from light and full-fat coconut milks, tangy from a squeeze of lime. 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.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Take 2 packages flat rice noodle
- Get 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)
- Make ready 1/2 large onion chopped
- Get 1 clove garlic chopped
- Make ready 1 1/2 teaspoons tumeric (spice)
- Prepare 1 teaspoons paprika (spice)
- Prepare 1 teaspoons cayenne pepper (spice)
- Make ready 3 small onions peeled (optional)
- Take 1 lemon cut into wedges (for garnish)
- Get 1 cup chopped cilantro (for garnish)
- Get 2 teaspoons coconut sugar (any sugar)
- Make ready 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Get steamed beansprouts (for garnish)(optional)
- Get crushed roasted chili (for garnish)(optional)
Classic noodle soups and dishes can be prepared at home, work, or school in just minutes. These vegan miso mushroom coconut noodles are my idea of heaven. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. I used light coconut milk in the broth because high fat meals don't tend to sit well with me, but if you want a richer, creamer soup then by all means Recent Posts.
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.
Butternut Squash Soup with Coconut MilkGluten-Free Goddess. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles. If you tried this Northern-Style Vegan Thai Coconut Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Put a large pan over a medium heat. Pour in the stock and coconut milk and bring to the boil.
So that’s going to wrap this up with this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
