Hello everybody, I hope you’re 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). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something which I have loved my whole life. They’re fine and they look wonderful.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):

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

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. Stir in the coconut milk and cook just until heated through.

Steps 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.

Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder. On my last Aldi haul I didn't only find a nice office chair, I also found a new organic pasta line: Simply nature edamame spaghetti (other options available). Coconut milk is a great vegan pantry staple! It is delicious, creamy, nutritious and has a long shelf life. I love using coconut milk in my weekly meal preps.

So that is going to wrap it up for this exceptional food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!