Recipes Low FODMAP Recipe Hot and Sour Soup



For the soup

1 tbsp groundnut oil

2.5cm/1in piece fresh root ginger, peeled and thinly sliced

1 red chilli, de-seeded, finely chopped

1 tbsp Shaoxing rice wine or dry sherry

700ml/1 pint 5fl oz vegetable stock

220g/8oz canned bamboo shoots, drained and rinsed

1 tbsp gluten free  soy sauce

1 tbsp Chinese black rice vinegar or balsamic vinegar

pinch ground white pepper

1 tbsp cornflour mixed with 2 tbsp cold water

For the noodle 'pot'

200g/7oz cooked rice noodles

2 small handfuls beansprouts

8 baby sweetcorn, sliced

100g/3½oz cooked chicken, shredded

Preparation method

For the soup base, heat the oil in a wok, then fry the ginger for 2-3 minutes, or until softened.

Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings.

Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.

For the noodle pot, layer the cooked rice noodles, beansprouts,  and sliced baby corn a plastic pot or serving bowl.

Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

Recipe adapted from: Good Food