How to Prepare Yummy 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. 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).

About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. 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. 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. Prepare 2 packages of flat rice noodle.
2. Prepare 1/4 cup of chickpea flour (mix well with 1/4 cup water).
3. It's 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. It's 1 clove of garlic chopped.
7. Prepare 1 1/2 teaspoons of tumeric (spice).
8. It's 1 teaspoons of paprika (spice).
9. Prepare 1 teaspoons of cayenne pepper (spice).
10. It's 3 of small onions peeled (optional).
11. Prepare 1 of lemon cut into wedges (for garnish).
12. You need 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. You need of steamed broccoli (for garnish)(optional).
16. You need of steamed beansprouts (for garnish)(optional).
17. You need of crushed roasted chili (for garnish)(optional).

This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup. This Thai coconut soup is spicy, and flavorful, with creaminess from full fat coconut milk and just the right amount of acid from freshly squeezed lime juice and zest. How to Serve Thai Coconut Soup: This soup uses two cans of full-fat coconut milk diluted with a touch of water. Ohn No Khauk Swe / Burmese Laksa.

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..

Burmese Chicken Coconut Noodle Soup Rasya'n- a chef's Diary. Prep the onion, celery, and carrots and saute in a large soup pot with the garlic and pepper until soft.; Lightly shred up the canned jackfruit before adding both jackfruit varieties, the stock, and dried parsley to the pot. Thank you to my friends at Nasopure for sponsoring this Spicy Coconut Soup Recipe post. This Spicy Coconut Soup Recipe is perfect when you're feeling under the weather or just want a comforting meal. It's vegan, gluten-free, and quick to make.

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