Cooked - Low Fodmap Thai Coconut Spice Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Low Fodmap Thai Coconut Spice Soup

1.0

5 cups broth of your choice

8 to 12- oz container of culinary coconut milk

1 container fresh spinach

1 pint container of fresh sliced mushrooms (or low FODMAP alternative: leeks)

2 inches peeled ginger (sliced into chunks (these are for steeping and flavor but not to be eaten))

1 tablespoon coconut oil

1 tablespoon lemongrass paste

1 teaspoon chili paste (use half if you aren’t into spicy foods)

Fresh lime slices (for extra tangy flavor)

Fresh basil and/or cilantro (for garnish and added flavor)

In a large pan, sauté mushrooms and coconut oil over the stovetop on low-medium heat, until mushrooms have just cooked through (about 5-7 minutes), stirring occasionally.
In a large stockpot, while mushrooms are cooking, bring broth to a boil.
Add coconut milk and reduce to a simmer.
Add cooked mushrooms, ginger, lemongrass and chili. Simmer for about 15-20 minutes.
Add arugula; stir and simmer for additional 5-7 minutes or until it has cooked through.
Serve in soup bowls, adding a squeeze of fresh lime (or a drop of lime essential oil), and fresh herbs to your liking.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 124 weeks ago

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