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Sibo-friendly spicy chicken soup (low Fodmap)

Photo by Natural Chef Carolyn Nicholas on Unsplash

Serves 4


1 fresh chili (optional)

1 tbsp grated ginger

1 tsp ground turmeric

1/2 stick lemongrass (remove outer leaves)

1 tbsp coconut oil

200 ml chicken stock

400 ml water

1 tbsp fish sauce

1/2 tsp sugar

3 boneless fillets of chicken breasts or thighs

2 medium carrots, peeled and cut into thin sticks

2 handsful bean sprouts

1 handful of fresh coriander leaves, chopped or roughly torn

3 medium spring onions, green part only, chopped


1. Cut chicken into slices and saute in oil until cooked through.

2. Blend together chilli, ginger, turmeric, and lemongrass to form a paste (the lemongrass will make it a bit stringy). Add a little water if necessary.

3. Fry paste in coconut oil in a large pan for a few minutes.

4. Add chicken and stir for a few minutes.

5. Add chicken stock, water, fish sauce, carrots and sugar. Bring to the boil and simmer for about 5 minutes.

6. Add coriander, spring onions and bean sprouts.

7. Serve once bean sprouts are heated through.

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