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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 Wholesome Vitality Goodies.

Ingesting healthy foods makes all the difference in the way we feel. Whenever we eat more healthy foods and less of the bad ones we generally feel much better. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s tough to find wholesome foods for treats between meals. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. Here are some healthy snacks that can be used when you need an instant pick me up.

Try eating almonds unless you have problems with nut allergies. As an all-in-one power booster, almonds provide many health benefits. These nuts contain quite a lot of vitamins E, B2, and manganese. They actually do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. But whenever you eat almonds, you do not feel like you need to sleep a while. Alternatively, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Sometimes eating almonds can also be a mood increaser!

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vegan burmese coconut milk noodle soup (oil-free and gluten-free) recipe. 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 that.

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

1. Get 2 packages flat rice noodle
2. Use 1/4 cup chickpea flour (mix well with 1/4 cup water)
3. Use 1 1/2 cup coconut milk
4. Provide 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. Use 1 teaspoons cayenne pepper (spice)
10. Prepare 3 small onions peeled (optional)
11. Provide 1 lemon cut into wedges (for garnish)
12. Use 1 cup chopped cilantro (for garnish)
13. You need 2 teaspoons coconut sugar (any sugar)
14. Get 2 teaspoons Himalayan salt (any salt)
15. Prepare steamed broccoli (for garnish)(optional)
16. Take steamed beansprouts (for garnish)(optional)
17. Get crushed roasted chili (for garnish)(optional)

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.

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