As you may have realised, I am the laaaaziest cook but flavour is still SUPER important. Just because my recipes are easy doesn’t meant they taste bad. They’re gooooood. Please note, I made this quickly on Sunday, hence the one veg and cack pic.
I’ve been making this dish a lot lately. It’s amazing how easy a MINI CHOPPER has made my life. I honestly think I deserve to be their spokesperson. I am going to big up that machine A LOT over the next few weeks. Changed me life it has.
You’ll need:
400g stock
Desert spoon of frozen, chopped ginger, or an inch of the fresh stuff
1 chilli, if you can handle it
1 teaspoon of turmeric
4 green bits of the springing onion
4 dried kaffir lime leaves
Handful of fresh coriander
1 tablespoon of gluten free soya sauce
Veg of choice (Baby corn, Pak choi, Baby spinach, Courgette, Red Pepper)
400 g tin of coconut milk
2 nests Rice noodles
1 lime
Serves two greedy people.
Put the ginger, chilli, turmeric, spring onion stalks, kaffir lime leaves, coriander and soya sauce in a food processor (or a MINI BLENDER). Wizz. Heat up your stock, throw in the paste and then add coconut milk. Add veg of choice and rice noodles (I like the MAMA ones for this dish). Put in bowls, squeeze 1/4 lime into each bowl. Dinner is done. *Round of applause*.
Chicken or prawns can also be added. Fry the chicken until cooked through first and add at the end. Prawns (if pink), just chuck ’em in with the veg.
Now, for serious, are there any recipes which you want to know how to make in a Low-FODMAP way? I’m happy to oblige. I’m thinking I need to branch out from pasta and soups because I have been incred lazy in the food department since onion was removed from my life. It’s forcing me to have to really think and I hate having to do that after work. Hopefully, I’ll soon have a much fuller repertoire for all of us to enjoy.
NOTE: Do NOT eat this on a date. MESSIEST FOOD EVER.
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