Low FODMAP Thai peanut chicken soup

30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 6 • This soup has all the delicious flavors of your favorite Thai food and it’s quick to make all in one pot. Creamy, spicy, filled with veggies, and chicken, it’s perfect for a weeknight dinner.  

Thai Peanut Chicken Ramen.jpg

INGREDIENTS:

4 cups low FODMAP chicken broth

1 can (14 ounce) coconut milk

1/4 cup gluten-free  low sodium soy sauce

1 tablespoon rice vinegar

2 tablespoons maple syrup

1/3 cup creamy peanut butter

Zest of one lime

¼ teaspoon crushed red pepper flakes

½ teaspoon coriander

½ teaspoon Kosher salt (or Smoke n Sanity Essence of onion salt)

3/4 pound boneless, skinless chicken breasts

2 red bell peppers, chopped

1-inch fresh ginger, grated

2 green onions (green part only) - chopped

2-4 squares ramen noodles or 1 – 2 cups cooked rice

Juice of 1 lime

3 cups fresh baby spinach

1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving

Chopped peanuts and toasted sesame oil, for serving

DIRECTIONS:

In a large soup pot, combine the first ten ingredients: chicken broth, coconut milk, soy sauce, rice vinegar, maple syrup, peanut butter, lime zest, red chili, coriander, and salt.

Add the chicken, red bell peppers, ginger, and green onions.

Bring to a simmer over medium heat, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.

Once done cooking, shred the chicken and return it to the soup pot.

Bring the soup to a boil over high heat. Stir in the noodles or rice, lime juice, spinach, and cilantro. If using ramen noodles, let sit for 5 minutes or until the noodles are soft.

Ladle the soup into bowls and top with peanuts and toasted sesame oil.

*If you are lucky enough to have leftovers, I recommend storing any leftover soup and noodles or rice separately, then adding them back in just before serving. If you let the noodles or rice sit in the soup, they will soak up all the broth and become a bit mushy.

 Original recipe inspired by Tieghan Gerard of Half Baked Harvest.

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Eating a low FODMAP vegetarian diet

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