Tuesday: Low-FODMAP Thai Chicken Noodle Soup with Fresh Carrot, Cilantro, and Lime

Today I went all high culture and made a low FODMAP variation of this recipe which I found on the back of a Thai Kitchen box of rice noodles. It took virtually no prep time--because I already had the chicken stock made, thawed, and chicken meat cooked.

Ingredients:

1/2 package (4 oz) rice noodles

1 1/2 cups cooked shredded chicken meat

2 tablespoons chopped fresh cilantro

1 cup water

4 cups chicken stock 

1 carrot (peeled or julienned)

2 tablespoons Thai Kitchen fish sauce (ingredients: anchovy, sugar, salt)

2 tablespoons fresh squeezed lime juice

1 tablespoon sugar

Salt to taste

1. Boil 8 cups of water; remove from heat. Add rice noodles and let sit for 3 minutes. Strain and rinse with cold water; set aside.

2. In your serving bowls add chicken and cilantro; add noodles. Set aside.

3. Bring water, chicken stock, carrot peelings, fish sauce, lime juice, sugar, and salt to a boil. Stir well and remove from heat. Pour over chicken, cilantro, and noodle mix and serve hot.

FACTS AND FIGURES 

  

Prep time: 10 min. Boil water, chop cilantro, squeeze limes, peel carrot. 
Servings: 2 (makes 4-6 with more noodles and doubling measurements)
Agony rating: 3/10. 
Taste and stuff: 7/10. Very light and could use a little hot sauce.

*COSTS OF STUFF I HAD TO BUY SPECIAL*

Rice noodles: $4 per box, and I used half a box, so $2
Organic carrot: $0.75

Cilantro: $0.99 bunch, used about a handful so $0.25
Limes: 5 for $1, so $0.20
Cooked chicken: left over from weekend, but probably around $5 worth
Chicken stock: left over from weekend

Total cost of stuff I had to buy special: $8.20
Cost per serving: $4.10

VERDICT: SUCCESS.