900ml low FODMAP chicken stock
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 tbsp garlic infused oil
50g rice noodles
1 head pak choi, leaves separated
1 carrot, cut into fine strips
2 scallion, shredded - green end only
2 tsp gluten free soy sauce, plus extra for serving
mintor basil leaves and a little shredded chili (optional), to serve
Pour the stock into a pan and add the chicken, ginger and garlic infused oil.
Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with the rice noodles, carrot, pak choi, half the scallions and the gluten free soy sauce.
Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining scallions, herbs and chili shreds if using. Serve with extra soy sauce for sprinkling.
Recipe adapted from: Good Food