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

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). Plenty of spices, veggies, and rice noodles make this coconut milk-enriched soup a standout. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring All Reviews for Burmese Chicken-Coconut Soup (Ohn No Kyawswe).

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) Burmese Breakfast Coconut Sticky Rice Recipe by Vegan In Styles. Turmeric Lentil Soup with Coconut Milk The Hearty Soul. Vegetable Coconut Milk Soup With Vermicelli Noodles Archana's Kitchen. You can have Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you cook it.

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

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

Thai Kitchen Coconut Milk and Coconut Cream add richness and body to your curries, sauces, soups Made from the first-pressing of coconut meat, Thai Kitchen's Gluten Free Coconut Milk adds richness and body An ideal milk or cream substitute for vegan and paleo diets, Thai Kitchen's. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. I used light coconut milk in the broth because high fat meals don't tend to sit well with me, but if you want a richer, creamer soup then by all means Recent Posts. Vegan & Gluten-free Skillet Chocolate Chip Cookie..

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

  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..

You can call it Coconut Chicken Noodle Soup, if you'd like. To a local, this curry topped with egg and a garden of garnishes is breakfast, lunch, or dinner. After a happy mingle serve with noodles and enough garnishes to bring out even the Grinch's smile, not to mention little Miss Ava (have I told you. The coconut curry noodle soup that dreams are made of. Heidi's 'slurp and slop bowl of noodles' delivered: a messy bowl of spiced broth, stained yellow with turmeric and red curry paste, creamy from light and full-fat coconut milks, tangy from a squeeze of lime.

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