Low FODMAP Tom Yum Soup – a lighter Thai soup layered with all kinds of flavor.
I love Thai food. In fact, I love it so much I took a Thai cooking class earlier this year so I could make more traditional Thai dishes at home. Today’s Low FODMAP Tom Yum Soup is based on one of the recipes we made and it is the perfect balance of sweet, salty, sour and spicy – a must in any Thai dish.
Although galangal, kaffir limes, fish sauce and lemongrass may be found in some grocery stores, I prefer to pick mine up at a local Asian grocer. There’s often more variety and it’s less expensive. 🙂
Note: Although considered low FODMAP, hot peppers and chilies may trigger symptoms in some individuals with IBS.
Low Fodmap Tom Yum Soup
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Prep Time: 5 mins -
Cook Time: 15 mins
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Total Time: 20 mins
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Yield: 4 -
Category: Soup -
Method: Stove -
Cuisine: Thai
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Pin RecipeDescription
Low FODMAP Tom Yum Soup – a lighter Thai soup layered with all kinds of flavor.
Ingredients
Soup
- 8 cups low FODMAP chicken broth
- 1 stalk fresh lemongrass
- 3 kaffir lime leaves
- 1-4 smashed bird’s eye (or serrano) chilies
- 4 slices galangal
- 2 Tbsp. fish sauce
- 1 lb. chicken breast, sliced
- 2 cups chopped bok choy
- 1 lime, juice of
- ½ tsp. sugar, optional
Optional Garnishes
- Cilantro, chopped
- Chives, chopped
- Red pepper flakes
- Cooked rice
Instructions
- Heat broth, lemongrass, kaffir limes, chilies, galangal, and fish sauce in a soup pot over medium-high heat. Once hot, add chicken and bok choy. Bring to a boil, reduce heat and cook 8-10 minutes, until chicken is done.
- Stir in lime juice and sugar. Remove lemongrass, kaffir limes, chilies, and galangal.
- Top with optional garnishes and serve warm with cooked rice.
Notes
Chili Peppers: Although low in FODMAPs, chili peppers naturally contain a compound called capsaicin which gives them their spiciness. Capsaicin may trigger heartburn or abdominal pain in some individuals.
