75g basmati rice

750ml low FODMAP chicken stock

2 tbsp fish sauce

1 thumb-sized piece ginger, peeled and shredded

1 lime, juiced

3 plum tomatoes, seeded and diced

150g raw peeled prawns

15g dill, chopped

few sprigs cilantro, to serve (optional)


Cook the rice until al dente, drain and set aside.

Boil the stock and add the fish sauce, ginger, rice, lime juice, tomatoes, prawns and dill.

Simmer for a few minutes until the prawns are cooked. Serve in two bowls with the coriander sprinkled over (if using).

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Vietnamese prawn, rice & dill soup
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