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

Before you jump to Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can In Addition Be Beneficial For Your Health.

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