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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 Foods That Make Your Mood Better.

A lot of us believe that comfort foods are terrible for us and that we have to stay away from them. If your comfort food is candy or junk food this holds true. At times, comfort foods can be perfectly nourishing and good for us to eat. Several foods really do raise your mood when you consume them. When you feel a little down and are needing an emotional boost, test out some of these.

Make several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for elevating your mood. This is because these nuts are rich in magnesium, which helps to boost your production of serotonin. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more serotonin you have, the better you are going to feel. Not only that, nuts, in particular, are a fantastic protein food source.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a couple of of these suggestions instead.

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. To make vegan burmese coconut milk noodle soup (oil-free and gluten-free) you only need 17 ingredients and 3 steps. Here is how you achieve it.

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