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

Before you jump to Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Start with changing the lights. Accomplish this for the whole house, not merely the kitchen. The typical light bulbs are the incandescent variety, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is another good thing to do. In the kitchen is where you’ll regularly discover members of a family, and often the lights may not be turned off until the last person goes to bed. Certainly this also happens in some other rooms, not merely the kitchen. Do an exercise if you like; take a look at the amount of electricity you can save by turning the lights off as soon as you don’t need them.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably easy to live green, of course. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. You can have vegan burmese coconut milk noodle soup (oil-free and gluten-free) using 17 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Vegan Burmese Coconut Milk Noodle Soup (oil-free and gluten-free):
  1. Prepare 2 packages flat rice noodle
  2. Take 1/4 cup chickpea flour (mix well with 1/4 cup water)
  3. Take 1 1/2 cup coconut milk
  4. Get 1 cup defatted soy chunks from Holland & Barrett (soaked in the water)
  5. Take 1/2 large onion chopped
  6. You need 1 clove garlic chopped
  7. Take 1 1/2 teaspoons tumeric (spice)
  8. You need 1 teaspoons paprika (spice)
  9. You need 1 teaspoons cayenne pepper (spice)
  10. Get 3 small onions peeled (optional)
  11. Use 1 lemon cut into wedges (for garnish)
  12. You need 1 cup chopped cilantro (for garnish)
  13. Use 2 teaspoons coconut sugar (any sugar)
  14. Prepare 2 teaspoons Himalayan salt (any salt)
  15. Take 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.

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