Low FODMAP Recipe  

Vietnamese prawn, rice & dill soup

Ingredients

75g basmati rice

750ml 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 coriander, to serve (optional)


Preparation method

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 from olive magazine, December 2010

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