Creamy Thai chicken and rice noodle soup

30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 4 • This creamy Thai chicken and rice noodle soup is easy to make in 30 minutes so it’s a perfect weeknight dinner. It’s also so good you’ll want it for lunch the next day—so make sure there’s enough!

INGREDIENTS:

1 1/2 pounds boneless skinless chicken thighs or breasts, cubed

1 tablespoon ground turmeric

2 teaspoons ground ginger

Black pepper

5 tablespoons gluten-free, low sodium soy sauce

1 teaspoon maple syrup

3 tablespoons garlic-infused olive oil

Greens such as 4 baby bok choy, 3 cups spinach or 1 bunch kale, chopped

4 green onions (green part only), chopped

1-inch fresh ginger, peeled and grated

1/4 cup fresh Thai basil, chopped (ok to substitute cilantro)

Low FODMAP Thai Curry Paste:

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt (or Smoke n Sanity Essence of Onion Salt)

Zest of one lime

1 teaspoon coriander

3 tablespoons garlic-infused olive oil

2 (13.5 ounce) cans full-fat coconut milk

8 ounces rice noodles, thick or thin, or steamed white rice if you prefer

Lime juice, sliced limes, and additional herbs for serving

DIRECTIONS:

Toss the chicken with turmeric, ground ginger, a pinch of pepper, 2 tablespoons of the soy sauce, maple syrup, and 1 tablespoon garlic-infused olive oil. Let sit in the refrigerator for 5 minutes.

Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the chopped greens and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.

To the same Dutch oven, add 2 tablespoons oil, the green onions, fresh ginger, and cilantro/basil, cook 2 minutes, then stir in the low FODMAP Thai curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk and 3 tablespoons of soy sauce. Slide the chicken and greens back into the sauce. Simmer over medium heat until the sauce thickens slightly, about 5 minutes.

Meanwhile, cook noodles or rice according to package directions.

Divide the noodles or rice between bowls and ladle the chicken and sauce over the top. Add to each bowl as desired the herbs and lime juice.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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