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!
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.
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.
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.
Once the soup is boiling, reduce the heat and simmer for 20 minutes to reduce the soup.
Add rice noodles, fish sauce, and brown sugar. Cook for an additional 5 minutes.
Remove the pot from the burner and add the green onions, fresh basil, and lime juice. Serve warm or cold.
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