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Chicken, tofu and spinach noodle soup

  • Servings 2
  • Preparation time 10 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

Chicken, tofu and spinach noodle soup

  • Servings 2
  • Preparation time 10 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

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

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

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

2

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

3

Remove the chicken with some tongs and set aside.

4

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

5

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

6

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

7

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

8

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Ingredients

2 chicken breasts, thinly sliced

100g firm tofu, cubed

150g rice noodles

500ml low FODMAP canned chicken stock

50g spinach

40g 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

Barry McBride

MSc, Clinical Development Associate

  • Added 6 August 2021

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