Easiest Way to Prepare Tasty Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) This Thai Coconut Noodle Soup has a kick from jalapeno, garlic and ginger for a full flavored, robust soup that is sure to please. Plus, this soup is naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Made with an aromatic coconut milk base, vegetables and an assortment of fun toppings, this recipe is bound to become a family favorite! You can cook Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you achieve that.

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

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

Stove top and Instant pot: Karamani kuzhambu Recipe Karamani kara kuzhambu is a delicious South Indian style tamarind based curry with onions, garlic and spices. Ohn No Khauk Swe / Burmese Laksa. Burmese Chicken Coconut Noodle Soup Rasya'n- a chef's Diary. My name is Michaela, but most people call me Ela.

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

  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..

I am the food stylist, recipe creator, photographer and writer for ElaVegan.com. Being creative in the kitchen and eating healthy vegan food is my passion. With just the broth, this soup is a clear and light noodle soup, however, a dollop of red curry paste and a swirl of coconut milk later, and it completely transforms into a creamy, comforting delight. Make this easy Gluten-Free & Vegan Vegetable Noodle Miso Soup for dinner tonight! You can customize the soup with whatever vegetables you have on hand.