Nothing beats thick and creamy Thai pumpkin noodle soup! I love how the fresh Asian flavours of ginger, spring onion, coconut milk and coriander/cilantro combine to make a taste sensation.
Make this meal vegan: Simply swap the fish sauce for a splash of soy sauce to create a yummy vegan meal.
FODMAP note: Canned coconut milk is low FODMAP in 80ml (1/3 cup) serves. This recipe is low FODMAP providing you divide it between the recommended number of serves.
Check the crushed ginger does not contain garlic. Crushed ginger is grated ginger that has been preserved in a jar. You can swap it for fresh ginger if you prefer.
Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.
Make your lemon juice and lemon zest from fresh lemon.
Check your dried chilli flakes do not contain onion or garlic powder.
Choose a stock that does not include onion or garlic. We prefer to use Massel Chicken Stock Cube 7's (in the yellow & blue packet). This product is low FODMAP, gluten free and vegan (despite it's name) and each packet makes 7 cups of stock. This product can be brought online around the world and is available from some supermarkets.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.