Burmese Noodles And Coconut Milk Soup Recipe Vegetarian Delight

Discover the vibrant flavors of Myanmar with this delightful Burmese noodles and coconut milk soup recipe that’s completely vegetarian and incredibly satisfying. This dish blends the creamy richness of coconut milk with aromatic spices and fresh vegetables, creating a comforting bowl of goodness that feels both exotic and homey.

Whether you’re craving a light meal or a hearty soup, this recipe offers a perfect balance of textures and flavors, making it a wonderful addition to your vegetarian repertoire.

Easy to prepare and packed with wholesome ingredients, this soup is ideal for cozy dinners or when you want to impress guests with an authentic taste of Burmese cuisine. Plus, it’s versatile enough to customize with your favorite veggies or spice levels.

Let’s get cooking and bring a taste of Southeast Asia to your kitchen!

Why You’ll Love This Recipe

This Burmese coconut milk noodle soup is a flavorful fusion of creamy, spicy, and fresh notes. The coconut milk creates a luscious broth that’s both comforting and nourishing, while the noodles add satisfying texture.

It’s a gluten-free and vegetarian-friendly dish that doesn’t compromise on taste.

Perfect for meal prep or a quick weeknight dinner, it’s simple to make with common pantry staples and fresh produce. The aromatic spices evoke the essence of Burmese cooking without requiring hard-to-find ingredients.

Plus, it’s naturally vegan when you use plant-based noodles and broth alternatives.

Compared to other Asian noodle soups, this recipe stands out for its rich yet light coconut broth and its adaptability. You can easily swap vegetables or add protein like tofu or tempeh to suit your preferences.

Enjoy a bowl on its own or paired with other dishes from the region!

Ingredients

• 200g rice noodles or any preferred noodle
• 400ml coconut milk (full-fat for creaminess)
• 4 cups vegetable broth
• 2 tbsp vegetable oil or coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1-2 green chilies, sliced (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp chili powder (optional, for heat)
• 1 tsp ground coriander
• 1 tsp cumin powder
• 2 medium carrots, julienned or thinly sliced
• 1 cup bean sprouts, rinsed
• 1 cup baby spinach or kale, chopped
• 1 lime, juiced
• Fresh cilantro, chopped for garnish
• Salt and pepper to taste
• Roasted peanuts, crushed for topping (optional)

Equipment

• Large pot or Dutch oven
• Medium saucepan (for noodles)
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or strainer
• Serving bowls

Instructions

1. Prepare the noodles: Cook the rice noodles according to package instructions. Drain and set aside. For best results, rinse with cold water to prevent sticking.
2. Sauté aromatics: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
3. Add spices: Sprinkle in the turmeric, chili powder, ground coriander, and cumin powder. Stir well to coat the onions and release the spices’ aroma, about 1 minute.
4. Pour liquids: Slowly add the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
5. Add vegetables: Stir in the carrots and cook for 3-4 minutes until slightly tender but still crisp. Then add the baby spinach or kale and bean sprouts, cooking for an additional 2 minutes until the greens wilt.
6. Season: Taste the broth and season with salt and pepper. Add lime juice to brighten the flavors and adjust spice levels if needed.
7. Assemble and serve: Divide the cooked noodles into serving bowls. Ladle the hot coconut milk soup over the noodles. Garnish with fresh cilantro and crushed roasted peanuts if desired.
8. Enjoy immediately: This soup is best served fresh and hot. Enjoy with a side of your favorite bread or a light salad for a complete meal.

Tips & Variations

For an extra protein boost, add cubes of firm tofu or tempeh. You can also toss in mushrooms or bell peppers for more texture and flavor.

Adjust the spice level by increasing or reducing the green chilies and chili powder. For a milder version, omit chili powder altogether.

If you prefer a thicker broth, simmer the soup longer to reduce the liquid, or add a teaspoon of cornstarch slurry to thicken it quickly.

Try garnishing with fresh herbs like Thai basil or mint for a different aromatic twist.

Nutrition Facts

Serving Suggestions

This Burmese coconut milk noodle soup pairs beautifully with light and refreshing sides. Consider serving it alongside a crisp cucumber salad or a tangy Asian slaw to add crunch and contrast.

If you want to expand your meal, check out other recipes like the Low Fodmap Appetizer Recipes for easy starters or the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a hearty vegan side dish.

For dessert, the light and zesty Lemon Straws Recipe will cleanse the palate perfectly.

Conclusion

This Burmese noodles and coconut milk soup recipe is a celebration of simple yet bold flavors that bring warmth and comfort to your table. Its creamy coconut base, vibrant spices, and fresh vegetables make it a wholesome vegetarian meal that’s sure to satisfy both the body and soul.

Easy to customize and quick to prepare, it’s perfect for anyone seeking a delicious bowl of nourishing soup without the fuss. Whether you’re a seasoned cook or new to Burmese cuisine, this recipe offers a wonderful introduction to the wonderful world of Southeast Asian flavors.

Don’t forget to explore more exciting recipes on our site to keep your culinary adventures going!

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