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

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). The dish is traditionally made with meat but this vegan version includes veggies like mushrooms, carrots cooked in the coconut milk soup. 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.

It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon! Yesterday and today have felt rather chilli and I have to admit I did resort to turning the heating. The coconut curry noodle soup that dreams are made of. You can create Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you achieve that.

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

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

This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! You can call it Coconut Chicken Noodle Soup, if you'd like. To a local, this curry topped with egg and a garden of garnishes is First fry the chicken in hot oil. This can take ten minutes per side to get a good sear.

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..

Quick, easy, healthy, gluten free, and dairy free! How to make creamy coconut lime thai red curry chicken soup: Heat a large stockpot over medium heat. Once hot, add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes. A vegetarian spin on chicken noodle soup, this tofu noodle soup is warming, comforting, and flavorful. Plus, it can easily be made gluten-free!