Good afternoon here we will give you a recipe vegan burmese coconut milk noodle soup (oil-free and gluten-free) which is delicious The way making it is very not too difficult. You just need to be careful to get results from vegan burmese coconut milk noodle soup (oil-free and gluten-free) which has aroma and taste that can evoke our tastes.

So that the result of vegan burmese coconut milk noodle soup (oil-free and gluten-free), what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare vegan burmese coconut milk noodle soup (oil-free and gluten-free) the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required in prepare

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

Coconut Chicken Noodle Soup (Own-Noh Kauk-Swal) Yellow noodle with flavorful creamy coconut soup, garnished with onion, cilantro, green onion, boiled egg and topped with a light sprinkled of crispy golden noodles. Shan Noodle Soup (Shan Kauk-Swal) *Signature Noodle Soup from Eastern Shan State. Heat coconut oil in a saucepan over low heat. Add sliced shallots and fry till it becomes golden brown.

How 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.
4. Done and ready to serve!

Use a skimmer to remove the shallots and place over a paper towel to remove excess oil. In the same pan, add garlic and fry till it browns. Remove and place over a paper towel. Now add ginger and fry it for a minute till the ginger softens. Reduce the heat to medium-high and add the chickpea flour and water mixture.

me, the simple preparation of Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!