200g rice noodles
1 tsp olive oil
1 stalk lemongrass - bruised
1 tsp chili paste
1 tsp ginger paste
3 kaffir lime leaves
2 scallions, chopped green ends only
200ml low FODMAP chicken stock
2 skinless salmon fillets, cut in half and then into fine strips
½ small bunch coriander, roughly chopped
Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the ginger and chili pastes for 1 min until fragrant.
Add the scallions, reserving 1 tbsp, the lemongrass, and stock, bring quickly to the boil and simmer for 5 mins until the potato is tender.
Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
Divide the rice noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and scallions.
Recipe adapted from: Good Food