Steps to Make Gordon Ramsay Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vegan burmese coconut milk noodle soup (oil-free and gluten-free). It is one of my favorites. This time, 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 well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook 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):

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

Instructions 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.

So that is going to wrap this up for this special food vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!