This noodle soup is a great recipe to have on-hand for a quick low FODMAP lunch, or an impressive starter!

Chicken, tofu and spinach noodle soup recipe

Difficulty: Easy

Prep/cooking time: 30 minutes

Serves: 2

Noodle Soup Ingredients

2 chicken breasts, thinly sliced

100 grams firm tofu, cubed

150 grams rice noodles

500 ml good quality low FODMAP canned chicken stock

50 grams spinach

40 grams ginger, unpeeled thickly sliced

1 stalk lemongrass, halved

2 tablespoons fish sauce

1 tablespoon soy sauce or tamari

2 star anise

1 small handful basil, leaves picked

1 small handful mint, leaves picked

4 radishes, thinly sliced

Lime wedges to serve

Noodle soup FODMAP content


Put the chicken stock, ginger, lemongrass and star anise in a saucepan.

Bring to a boil and then turn down to a simmer. Add the chicken to the stock and simmer until cooked (4-5 minutes).

Remove the chicken with some tongs and set aside.

Add the noodles and simmer until cooked (usually around 6 minutes).

Once the noodles are cooked remove the lemongrass, ginger and star anise.

Add the soy and fish sauce. Add the cooked chicken, spinach and tofu.

Divide between 2 bowls and top with the herbs and radish.

Barry McBride, MSc

Barry McBride, MSc, Clinical Development Associate

10 February, 2021 | Food, Recipes

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