Low FODMAP Recipe  

Vietnamese prawn, rice & dill soup

Ingredients

1 tbsp olive oil

2 small red peppers, deseeded and sliced

50g chorizo, thinly sliced

2 tsp garlic oil

1 red chilli (deseeded if you don't like it too hot)

½ tsp turmeric

1 tbsp chopped chives

250g long grain rice

200g raw peeled prawns, defrosted if frozen

1 Diced Zucchini

zest and juice 1 lemon, plus extra wedges to serve

Preparation method

Boil the kettle. Heat the oil in a shallow pan with a lid, add the peppers, chorizo, garlic oil and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

Uncover, then stir – the rice should be almost tender. Stir in the prawns and zucchini, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

Recipe from Good Food magazine, February 2012

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