Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my entire life. They’re nice and they look wonderful.
Khow Suey is a Burmese noodle dish with coconut milk broth and served with an assortment of toppings like fried garlic, fried onion, cilantro etc. The dish is traditionally made with meat but this vegan version includes veggies like mushrooms, carrots cooked in the coconut milk soup. PS: This is my version of khow suey.
To get started with this particular recipe, we must prepare a few components. You can have vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- Get 2 packages flat rice noodle
- Make ready 1/4 cup chickpea flour (mix well with 1/4 cup water)
- Take 1 1/2 cup coconut milk
- Prepare 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
- Prepare 1/2 large onion chopped
- Get 1 clove garlic chopped
- Make ready 1 1/2 teaspoons tumeric (spice)
- Get 1 teaspoons paprika (spice)
- Get 1 teaspoons cayenne pepper (spice)
- Take 3 small onions peeled (optional)
- Make ready 1 lemon cut into wedges (for garnish)
- Take 1 cup chopped cilantro (for garnish)
- Prepare 2 teaspoons coconut sugar (any sugar)
- Get 2 teaspoons Himalayan salt (any salt)
- Make ready steamed broccoli (for garnish)(optional)
- Take steamed beansprouts (for garnish)(optional)
- Get crushed roasted chili (for garnish)(optional)
But if you're not Vegan, feel free to use whatever pasta you like. ) rice noodles and egg noodles. Add sage and onions, and swirl in some full-fat coconut milk to really seal in the comfort. Garnish with toppings of your choice, such as croutons, fresh herbs, pumpkin seeds, or hot sauce. Potato Soup Photo courtesy of Nora Cooks.
Steps to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
- 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.
- 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.
- 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.
Coconut milk is the yum-driving factor in this hearty potato soup, as well. That velvety smooth, rich flavor is. See more ideas about Vegan soups, Soup recipes, Vegetarian recipes. HOW TO MAKE VEGAN PUMPKIN CORNBREAD. Vegan Mushroom Soup ingredients: light coconut milk, fresh lemon juice, onion, vegetable broth, dried porcini mushrooms, salt & pepper, fresh shiitake mushrooms, vegan butter, mushroom broth.
So that is going to wrap this up with this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
