Low FODMAP Thai Pumpkin Noodle Soup

Name: Low FODMAP Thai Pumpkin Noodle Soup
Prep time: 600 min
Total time: 600 min
Yield: 6
Cuisine: Thai
Ingredients: 5 cup Japanese Pumpkin (5 cup (735.29411764706 g) Japanese pumpkin (Kabocha squash or Buttercup squash) (peeled, seeds removed & cut into bite-sized pieces)); 3 pieces Carrot (3 large (361.44578313253 g) carrot (peeled & cut into bite-sized pieces)); 1 tsp Cumin Powder (1 tsp ground cumin*); 1 piece Olive Oil (1 Drizzle of olive oil); 2 cup Chicken Stock (2 cup (500 ml) low FODMAP chicken stock/vegetable stock*); ½ cup Scallion (0.5 cup (20 g) green onions/scallions (green leaves only, finely sliced)*); 1 tsp Ginger (1 tsp grated/crushed ginger*); ½ tsp Lemon (0.5 tsp lemon zest*); 2 tsp Fish Sauce (2 tsp Thai fish sauce (nam pla) or soy sauce); 1 pinch Red Pepper Flakes (1 pinch of dried chilli flakes (optional, add more to taste)*) — optional; 1 ½ cup Coconut Milk (1.5 cup (375 ml) coconut milk (canned)); 250 g Rice Vermicelli (250 g thin rice noodles); 4 tbsp Cilantro (4 tbsp fresh cilantro (chopped for serving))

Low FODMAP Thai Pumpkin Noodle Soup - Lunch, Dinner, Vegetarian Options (Thai)

600 minThai

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free
Soy Free

Ingredients

For 6 servings

Japanese Pumpkin5 cup · 5 cup (735.29411764706 g) Japanese pumpkin (Kabocha squash or Buttercup squash) (peeled, seeds removed & cut into bite-sized pieces)
Carrot3 pieces · 3 large (361.44578313253 g) carrot (peeled & cut into bite-sized pieces)
Cumin Powder1 tsp · 1 tsp ground cumin*
Olive Oil1 piece · 1 Drizzle of olive oil
Chicken Stock2 cup · 2 cup (500 ml) low FODMAP chicken stock/vegetable stock*
Scallion½ cup · 0.5 cup (20 g) green onions/scallions (green leaves only, finely sliced)*
Ginger1 tsp · 1 tsp grated/crushed ginger*
Lemon½ tsp · 0.5 tsp lemon zest*
Fish Sauce2 tsp · 2 tsp Thai fish sauce (nam pla) or soy sauce
Red Pepper Flakes1 pinch · 1 pinch of dried chilli flakes (optional, add more to taste)* · optional
Coconut Milk1 ½ cup · 1.5 cup (375 ml) coconut milk (canned)
Rice Vermicelli250 g · 250 g thin rice noodles
Cilantro4 tbsp · 4 tbsp fresh cilantro (chopped for serving)

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Steps

1Preheat the oven 180ºC (350ºF) bake function. Deseed and skin your pumpkin before cutting into 3cm (1.2 inch) cubes. Cut the carrot into cubes. Place the carrot and pumpkin in a roasting tray and drizzle with oil, toss until well coated. Sprinkle with cumin and season well with salt and pepper. Bake in the oven for 20 to 30 minutes, turn once. Remove when soft and golden (do not burn).
2Allow the veggies to cool for 10 minutes. Then blend with the stock until smooth.
3Heat a large saucepan. Add a drizzle of olive oil and fry the spring onion tips for 2 to 3 minutes until fragrant, add the ginger and cook for a further minute. Pour in the pureed pumpkin and coconut milk. Then stir through the lemon zest, fish sauce (or soy sauce), and chilli flakes. Allow to simmer over low heat for 10 to 15 minutes. If your soup gets too thick, thin it with a splash of boiling water.
4While the soup simmers, cook your noodles according to packet directions (we normally under cook ours by 1 to 2 minutes so they don’t go soggy).
5Stir the cooked noodles through the soup, along with the fresh coriander/cilantro. Serve immediately. Enjoy!