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The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Prepare 2 packages flat rice noodle
- Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Prepare 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Prepare 1/2 large onion chopped
- Prepare 1 clove garlic chopped
- Take 1 1/2 teaspoons tumeric (spice)
- Provide 1 teaspoons paprika (spice)
- You need 1 teaspoons cayenne pepper (spice)
- Prepare 3 small onions peeled (optional)
- Take 1 lemon cut into wedges (for garnish)
- Prepare 1 cup chopped cilantro (for garnish)
- Provide 2 teaspoons coconut sugar (any sugar)
- Get 2 teaspoons Himalayan salt (any salt)
- Get steamed broccoli (for garnish)(optional)
- Prepare steamed beansprouts (for garnish)(optional)
- Get crushed roasted chili (for garnish)(optional)
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.
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