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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 Strength Enhancing Snack foods.

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Healthy foods made from whole grains are great for a easy snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run may be healthier with whole fiber chips and crackers. Choosing whole grain foods is always better than eating the processed grains we commonly come across in our grocery stores.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

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. To cook vegan burmese coconut milk noodle soup (oil-free and gluten-free) you need 17 ingredients and 3 steps. Here is how you achieve 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. Prepare 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Get 1 1/2 cup coconut milk
  4. Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Take 1/2 large onion chopped
  6. Get 1 clove garlic chopped
  7. Prepare 1 1/2 teaspoons tumeric (spice)
  8. Get 1 teaspoons paprika (spice)
  9. Provide 1 teaspoons cayenne pepper (spice)
  10. You need 3 small onions peeled (optional)
  11. You need 1 lemon cut into wedges (for garnish)
  12. Prepare 1 cup chopped cilantro (for garnish)
  13. Use 2 teaspoons coconut sugar (any sugar)
  14. Use 2 teaspoons Himalayan salt (any salt)
  15. Prepare steamed broccoli (for garnish)(optional)
  16. Provide steamed beansprouts (for garnish)(optional)
  17. Get 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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