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Low FODMAP Thai Noodle Soup

Low FODMAP Thai Noodle Soup in Bowl - 800 x 800
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Ready to be the envy of your lunch table? Packed with colour and fresh flavours, this low FODMAP Thai noodle soup will be the talk of the table!

Ingredients

  • 1 tbsp garlic-infused oil
  • 3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper to taste
  • 1 cup leek – green part only, diced
  • 1 cup red bell pepper, diced
  • 3 tbsp red curry paste
  • 1 tbsp fresh ginger, grated
  • 6 cups low FODMAP chicken broth
  • 1 (400 ml) can coconut milk
  • 8 oz thin rice noodles
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 3 green onions, green part only, sliced
  • 1/4 cup fresh basil, chopped
  • 2 tbsp lime juice

Instructions

  1. Heat oil in a large stockpot. Season chicken breasts with salt and pepper. Then, add chicken to stockpot. Cook for until brown (3-4 minutes), then set aside. 
  2. Add the leeks to the pot. Let them brown for about 10 minutes, stirring occasionally. Add your red pepper and cook for another 3-4 minutes. 
  3. Stir in curry paste and ginger and cook for one minute. Add the chicken broth to the pot and scrape any brown spots off the bottom of the pot. Then, add the coconut milk and chicken, and bring the pot to a boil. 
  4. Once the soup is boiling, reduce the heat and simmer for 20 minutes to reduce the soup. 
  5. Add rice noodles, fish sauce, and brown sugar. Cook for an additional 5 minutes. 
  6. Remove the pot from the burner and add the green onions, fresh basil, and lime juice. Serve warm or cold. 

Notes

Recommended low FODMAP serving – 1 cup per sitting

Monash recently updated their recommended serving for red peppers. This recipe has been adjusted to accommodate the new recommendations.

Find it online: https://www.fodmapformula.com/low-fodmap-thai-noodle-soup/