Low FODMAP Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Low FODMAP Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This bright, aromatic soup builds its broth from fresh ginger, turmeric, and bruised lemongrass, simmered with coconut aminos and a finishing squeeze of lime juice for a broth that's warm, gingery, and deeply savory. Tender shredded chicken, silky rice noodles, and diagonal-cut carrots soak up all that flavor, while wilted baby bok choy adds a tender-crisp bite in every spoonful. A scatter of green onion tops finishes it with fresh, mild bite, and cilantro, lime wedges, or chili flakes on the side let everyone customize their bowl. It's the kind of soup that feels both comforting and light — brothy, fragrant, and satisfying without being heavy. This one is a great fit for a Low FODMAP kitchen, easy to portion out for meal prep or a quick weeknight dinner that still tastes like a real occasion.

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Ingredients

4 servings

For the broth

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp fresh ginger, peeled and finely grated
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp ground turmeric
½ tsp ground black pepper
1 stalk lemongrass, bruised and cut into 3-inch pieces
6 cups low-sodium chicken broth
1 tbsp coconut aminos
1 tbsp fresh lime juice

For the chicken

1 lb boneless, skinless chicken breasts
½ tsp salt

For the noodles

6 oz rice noodles (medium width)

For the vegetables

2 medium carrots, peeled and thinly sliced on the diagonal
2 cups baby bok choy, halved lengthwise
Ingredient note
A serving of up to about 1 cup of bok choy is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid bok choy, please tap it and change its rating to Red.
3 green onions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
1 tsp chili flakes (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened, about 1–2 minutes — watch closely so the garlic does not brown.
2
Stir in the turmeric and black pepper and cook for 30 seconds, until the spices are evenly coated in the oil and fragrant.

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