Low FODMAP Hot Thai Chicken Noodles Soup, a perfect option for cold weather!
Low FODMAP Hot Thai Chicken Noodles Soup
- 100 gram rice noodles
- 1 litre hot water
- 4 cups Low FODMAP Reduced Sodium Chicken Broth Concentrate, Savory Choice
- 1 cooked chicken breast, separated into pieces
- 1 carrot, thinly sliced
- 1 bok choy leaves
- 3 spring onion, finely sliced (green part only)
- 2 bunch of fresh coriander, roughly chopped
- 2 tbsps Kikkoman Gluten Free Tamari Soy Sauce (10oz) – Low FODMAP
- 1 tbsp lime juice
- 2 small Ginger pieces
- Salt & pepper, to taste
- 1/8 fresh coriander leaves
- 1 lime wedge
- 2 tsps olive oil
- In a deep bowl, add the rice noodles and the hot water. Cover and let the noodles soak for at least 20 minutes, or until softened.
- In the meanwhile, prepare the soup base. In a saucepan, add Low FODMAP Reduced Sodium Chicken Broth Concentrate, Savory Choice, carrot, bok choy leaves, spring onion, chicken and Gluten Free Tamari Soy Sauce (10oz) – Low FODMAP and seasonings to taste.
- Heat over medium heat until the bubbles start appearing on the top. Reduce the heat. cover and simmer until the veggies are completely cooked.
- Equally, add the noodles into the two bowls and pour the soup base over the top. Top with the lime and coriander leaves. Drizzle with some olive oil, if desired. Enjoy!
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