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We hope you got benefit from reading it, now let's go back to vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. To cook vegan burmese coconut milk noodle soup (oil-free and gluten-free) you need 17 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Provide 2 packages of flat rice noodle.
- Get 1/4 cup of chickpea flour (mix well with 1/4 cup water).
- Take 1 1/2 cup of coconut milk.
- Get 1 cup of defatted soy chunks from Holland & Barrett (soaked in the water).
- Take 1/2 of large onion chopped.
- Provide 1 clove of garlic chopped.
- Use 1 1/2 teaspoons of tumeric (spice).
- Use 1 teaspoons of paprika (spice).
- Use 1 teaspoons of cayenne pepper (spice).
- Get 3 of small onions peeled (optional).
- Use 1 of lemon cut into wedges (for garnish).
- You need 1 cup of chopped cilantro (for garnish).
- Take 2 teaspoons of coconut sugar (any sugar).
- You need 2 teaspoons of Himalayan salt (any salt).
- Provide of steamed broccoli (for garnish)(optional).
- You need of steamed beansprouts (for garnish)(optional).
- Get of crushed roasted chili (for garnish)(optional).
Instructions 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..
Put a large pan over a medium heat. Pour in the stock and coconut milk and bring to the boil. 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.. You can call it Coconut Chicken Noodle Soup, if you'd like.
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