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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. To make vegan burmese coconut milk noodle soup (oil-free and gluten-free) you need 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):

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