Recipes Low FODMAP Recipe  Thai chicken and sweet potato soup



1 tsp olive or rapeseed oil

1 red chilli, deseeded and chopped

2cm chunk root ginger, chopped

1 stalk lemongrass, bashed

1 x 25g pack coriander, leaves and

stalks chopped separately

2 tbsp red Thai curry paste

750ml chicken stock (made with 2 stock cubes)

optional - depending on which stage you are on)

300g sweet potatoes, peeled and roughly chopped*

2 skinless chicken breasts, sliced

1 lime, juice only

1 tsp sugar

½ tsp fish sauce

* do not exceed sweet potato quantity - listed as moderate

Preparation method

Heat the oil in a large saucepan. Add the chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard.

Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Recipe adapted from: Good Food