Low fodmap thai boat noodles

My favourite food in the whole world is noodle soup. Whether that be ramen, minestrone, pho or my baba’s (grandma’s) Ukrainian veggie and pasta soup.

I remember the first time I tasted and fell in love with this particular Thai noodle soup was when a tiny noodle bar opened up in my small town in North Wales. I’d never had anything like ramen before but when I first tried that umami, soy rich, aromatic broth, I knew it was love.

Now every time I go back to visit my homeland, I have to make time for a trip to that little noodle bar, tucked away down a side street opposite the cathedral.

It’s taken me ages to figure out the recipe and I’ve adjusted it so it’s low fodmap too. It’s so ridiculously delicious and arguably pretty healthy too!

Ingredients

Broth

  • 2 litres of low fodmap stock
  • 10g black peppercorns
  • 25g smashed, peeled galangal
  • 1 full star anise
  • ½ tbsp. garlic infused oil
  • 12g coriander seeds
  • 20g lemongrass puree with oil
  • 4 kaffir leaves
  • 2 tbsp fish sauce
  • 20g green tops of spring onions
  • 1 tbl molasses (optional)
  • 1 tbsp tamari soy sauce
  • 10g sugar
  • 1 red chilli

Garnish (all optional)

  • Protein of your choice, my favourite is king prawns but duck, chicken or beef are great too!
  • Rice noodles
  • Fresh limes
  • Coriander leaves
  • Beansprouts
  • Bamboo shoots
  • Chilli
  • A boiled egg

Method

Chuck all of the broth ingredients into a pan or a slow cooker and let it simmer for 2 hours. Then strain the broth and return the liquid to the pan. Taste and adjust the seasoning to your taste.

Go ahead and drop some rice noodles in boiling water for the required cooking time. They should be firm and chewy and will cook the rest of the way in the steaming bowl of broth.

Tip the noodles into your bowl and top up with the broth and all your garnishes.

Now go and introduce your taste buds to a whole new world of yum!

Advertisements

My sibo journey update with a chicken soup recipe chucked in!


This week I started the long journey to heal my SIBO. I had an appointment with my consultant and he’s started me on Rifaximin, a specialised antibiotic that works solely in the gut. He’s also chucked in some potent vitamins and a very strict version of the low fodmap diet. After just a few days I’m already feeling much better. Here’s to hoping that it’s not a placebo effect!

I’m nervous that this dose is only for two weeks and that it might not fully heal me, in fact I’m expecting it not to. I know how long this journey can be, I’ve been on it for years already.

He also thinks I have delayed gastric emptying otherwise known as gastroparesis. This is where my diabetes has damaged and paralysed the nerves in my stomach to the extent that doing its job is becoming difficult. This would explain a lot of my symptoms but is just another diagnosis I don’t want…

Having answers is always helpful though, so I’ll willingly go through the cameras and x-rays if it means I can get my life back.

After the week I’d had, this weekend I just tucked myself away in bed and let myself rest. I really needed it. I also made some nourishing chicken soup using the leftovers from a roast chicken. It was easy on the tummy, tasted good and soothed me, so I thought I’d share it with you too!

 

Ingredients

  • Chicken, either left over from your roast, or fresh will do, diced or shredded
  • 3 carrots, diced
  • ½ swede, diced
  • 1 courgette, diced
  • 3 parsnips, diced
  • ½ celeriac, diced
  • The green tops of 6 spring onions
  • ½ tbsp. Garlic infused oil
  • 1 tbsp thyme
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley
  • 1 tsp yeast extract
  • Low fodmap stock cubes
  • Salt and pepper, to taste

 

Method

Throw all of the veg and chicken into a deep pan and drizzle over the garlic infused oil. Let is simmer gently whilst you boil the kettle.

Pour enough hot water over the veg until it’s completely covered and mix in the rest of the ingredients, except for the fresh herbs.

Let is simmer gently for up to 1 hour. Once the veg is soft, season and throw in all of the fresh herbs.

Enjoy!

Low fodmap minestrone soup


I’ve always loved a good chunky vegetable broth. It’s so comforting and packed full of goodness . My Baba (Ukrainian grandmother) makes the BEST vegetable and noodle soup! It’s like medicine for the soul.

Minestrone soup makes me feel the same way. So much love, attention and honest, simple ingredients go into making it. There are so many different ways of making it and hundreds of different family recipes but this recipe is my way. 

Ingredients

  • 500g Passata
  • 1 tbsp tomato purée
  • 1 tbsp Garlic infused oil
  • Half a swede
  • 3 carrots
  • 150g gluten free pasta
  • 2 courgettes
  • 2 red peppers
  • 1/2 tbsp dried basil 
  • 1/2 tbsp oregano
  • 1/2 tbsp smoked paprika
  • 100ml white wine
  • Low fodmap stock – enough to cover
  • 1 tsp sugar
  • 3 tsp cornflour 
  • 3 leaves of spring greens
  • Fresh basil (optional)

Method

  1. Dice all of the veg and throw them into a deep casserole dish or saucepan.
  2. Tip in all of the other ingredients except for the pasta and the cornflour. Pour over enough stock to cover everything.
  3. Simmer until the veg is soft then tip in the pasta.
  4. Once the pasta is cooked, mix the cornflour with a splash of water then slowly pour into the soup whilst stirring continuously.
  5. Check the seasoning and mix in some salt and pepper if you fancy it! 

Enjoy! It’s great to take as a packed lunch to reheat at work and will last up to 5 days in the fridge! 

Low fodmap stock


It’s nearly impossible to find low fodmap stock at the supermarket and making your own can sometimes seem a bit of an effort but I’ve come up with super easy recipe that will add tonnes of flavour with none of the stomach ache and doesn’t use lots of expensive ingredients. In fact it’s a great way to use up your Sunday roast left overs!

Ingredients

  • Chicken carcass or any other bones you like
  • 2 Carrots
  • 100g Celeriac (instead of celery which isn’t low fodmap)
  • 2 bay leaves
  • A big bunch of fresh dill
  • The green tops of 6 spring onions (only the green bit if low fodmap)
  • 1 tbsp peppercorns
  • 1 tsp salt

Method

Throw all of the ingredients into a deep pan or slow cooker. Pour in enough water to cover everything and simmer gently. If you’re doing it in a pan 1-2 hours should be enough. If I’m using a slow cooker I tend to put it on overnight.

Once done, drain the liquid (make sure it’s not down the sink as I’ve sadly learnt one too many times).

This can be frozen or kept in the fridge for a couple of days.

Low fodmap butternut squash and sweet potato soup


Since starting my low fodmap diet I’ve felt amazing. In only two weeks I’ve gone from looking 9 months pregnant to maybe around 4 months (I’m not actually pregnant in case you hadn’t already guessed). For the first time in years I’m not going out covered in a massive cardigan and scarf to hide my tummy. My body is looking so much more in proportion and the blinding pain is disappearing rapidly.

I feel the best I’ve felt in a very VERY long time.

I’ve also learnt to trust carbs again. They’ve always been a bit of a fear food for me as everyone tells you not to eat them. But since going low fodmap, potatoes have become a big part of my life again. They don’t hurt me, they don’t make me ill and they take away all those horrible cravings I would have on low carb diets. The way I see it everything in moderation. And before you ask, upping my carbs hasn’t made me put on weight, the opposite in fact!

I’m a big fan of low fodmap. Yes, it is very restrictive but after years of trying different diets out in a vain attempt to fix myself, the fodmap diet hasn’t been too intimidating.

Once you figure out what you can have and stop focussing on what you can’t it becomes much easier to manage.

The main downside however, to the fodmap diet is that it’s impossible to buy readymade food. The onion and garlic restriction is a huge bummer. Grabbing a pot of soup from the supermarket for a quick lunch is now a thing of the past. So I decided to come up with a recipe of my own and, as my husband always says as he steals a few chips from my plate, sharing is caring! So here you go:

Ingredients

1 Butternut squash, peeled, deseeded and cut into chunks

3 sweet potatoes, peeled and chopped

1 red pepper, de-seeded and chopped

The green tops of 6 spring onions (only the green bit is low fodmap)

A big bunch of fresh coriander, roughly chopped

1 chilli, de-seeded and chopped

1 inch of fresh ginger, peeled and chopped

250g passata

1-2 tbsp garlic infused oil (the only garlic thing allowed on fodmap)

2 tbsp lime juice, more if you like it sharp!

1 tin of coconut milk

Fodmap friendly stock or if you can’t get any/make any just use water and make sure to season with salt and pepper

Method

Gently fry the veg in the garlic infused oil until slightly softened. Pour over in the coconut milk and passata and then top up with enough stock/water to cover the veg. Chuck in the rest of the ingredients and let it simmer gently until the veg has softened.

Blend and it’s ready to serve. This can be kept in the fridge for a few days and is great for lunches or a quick dinner.

Farmhouse Vegetable Soup

A hearty, nutritious soup is perfect for the bitter winter months and is wonderful for soothing sore throats and colds.

I picked this recipe up when I was working as a cook in a tourist farmhouse kitchen. This was their staple soup recipe and was always popular with the customers. It’s a very easy recipe and the amounts of the ingredients I have given are just a rule of thumb and can be varied to what you have in the larder! This recipe tastes great as a broth but I also like to blend it to create a thicker, fuller flavoured soup.

 Image

 Ingredients

1 small swede
4 medium sized carrots
2 leeks
1 large onion
2 courgettes
2 pints of chicken stock
½ tsp mixed spice
½ tsp celery salt
butter for frying
salt and pepper for seasoning

Method

Chop up all of the vegetables into medium sized chunks and throw into a large pan. Fry gently in a little butter until just softened. Then pour in the chicken stock until it just covers the vegetables and add the mixed spice and celery salt. Cover and leave on a low heat for about 30 minutes to an hour, stirring every now and again.

Once all the vegetables are soft, taste and season with salt and pepper. As I said above you can either serve this straight away or blend it before you do so. I would recommend removing a little of the stock before you do this, just to make sure that once blended it is not too thin (you can always add the stock back in once blended). This soup is wonderful all year round but there’s something so cosy and comforting about a bowlful of soup when there’s a frost outside!

Image