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

Delicious, fresh and tasty.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free). It is gluten-free, oil-free and vegan. Ohn No Khauk Swe / Burmese Laksa. Burmese Chicken Coconut Noodle Soup Rasya'n- a chef's Diary.

Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) Here is how you achieve it. Ingredients of Vegan Pho (Vietnamese noodle soup) It's of Noodle Soup. Prepare … VEGAN GLUTEN-FREE CHOCOLATE CHIP CUPCAKES. 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.

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

  1. It's 2 packages of flat rice noodle.
  2. It's 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. Prepare 1/2 of large onion chopped.
  6. Prepare 1 clove of garlic chopped.
  7. It's 1 1/2 teaspoons of tumeric (spice).
  8. You need 1 teaspoons of paprika (spice).
  9. It's 1 teaspoons of cayenne pepper (spice).
  10. Prepare 3 of small onions peeled (optional).
  11. You need 1 of lemon cut into wedges (for garnish).
  12. It's 1 cup of chopped cilantro (for garnish).
  13. You need 2 teaspoons of coconut sugar (any sugar).
  14. It's 2 teaspoons of Himalayan salt (any salt).
  15. You need of steamed broccoli (for garnish)(optional).
  16. It's of steamed beansprouts (for garnish)(optional).
  17. You need of crushed roasted chili (for garnish)(optional).

This recipe is based off of my Vegan Chocolate Chip Cake, but simply turned into cupcakes. So many ask me about making them into cupcakes, that I figured, I better make a full post dedicated to them. 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). Split pea gravy poured over rice noodles and mixed with minced chicken, sou sauce, peanuts, and scallion on top.

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..

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. Before I get to the Burmese coconut chicken noodle soup recipe, I just HAVE to show you something kind of funny. So one of my goals for this year is to become a better food photographer. By no means do I now consider myself an expert, but I've learned enough, at the very least, to NOT take photographs that gross people out. It is so light, yet really filling and has incredible smoky and pepper flavors!