How to Prepare Homemade Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

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Every person likes to have dessert just after their meals and if you are one of those people you may want to think about some citrus fruit. Most of the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. Something you may want to try for one of your desserts will be to mix coconut with orange sections and top the combination off with a teaspoon of honey.

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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. You can have vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 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):

1. Provide 2 packages of flat rice noodle.
2. You need 1/4 cup of chickpea flour (mix well with 1/4 cup water).
3. Use 1 1/2 cup of coconut milk.
4. Prepare 1 cup of defatted soy chunks from Holland & Barrett (soaked in the water).
5. Take 1/2 of large onion chopped.
6. Take 1 clove of garlic chopped.
7. Take 1 1/2 teaspoons of tumeric (spice).
8. Take 1 teaspoons of paprika (spice).
9. Use 1 teaspoons of cayenne pepper (spice).
10. Provide 3 of small onions peeled (optional).
11. Prepare 1 of lemon cut into wedges (for garnish).
12. Take 1 cup of chopped cilantro (for garnish).
13. Provide 2 teaspoons of coconut sugar (any sugar).
14. Use 2 teaspoons of Himalayan salt (any salt).
15. Get of steamed broccoli (for garnish)(optional).
16. You need of steamed beansprouts (for garnish)(optional).
17. Provide of crushed roasted chili (for garnish)(optional).

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..
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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