Low FODMAP Thai-Inspired Chicken Coconut Soup
This fragrant, creamy soup is the kind of bowl that makes you feel like you're eating at a great Thai restaurant — except you made it at home in about 30 minutes. The broth is built on full-fat coconut milk and chicken stock, layered with ginger, lemongrass, and a splash of fish sauce for that deeply savory, slightly funky depth that makes Thai cooking so craveable. Getting that garlic flavor without the FODMAPs is the usual sticking point in recipes like this, and garlic-infused oil solves it beautifully — all the aromatic richness, none of the fructan load. Oyster mushrooms are one of the few mushroom varieties that stay within safe limits, and they soak up the broth wonderfully as the chicken thighs turn tender and juicy. A small hit of maple syrup and fresh lime juice at the end balances the richness without tipping any portion thresholds. Rice vermicelli noodles go straight into the pot for the last few minutes, making this a true one-pot meal that serves four with minimal cleanup. Finish with scallion greens, a handful of cilantro, and an extra squeeze of lime for a bowl that's bright, warming, and completely satisfying.
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Learn more →Ingredients
4 servings
Soup
- 1 tbsp garlic-infused oil
- 1 tbsp fresh ginger, peeled and finely grated
- 2 stalks lemongrass, outer layers removed, bruised and cut into 2-inch pieces
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup oyster mushrooms, torn into bite-sized pieces
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
- ½ tsp red pepper flakes
- 3 oz dried rice vermicelli noodles
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the garlic-infused oil in a large saucepan over medium heat until shimmering, about 1 minute. Add the grated ginger and lemongrass pieces and cook, stirring, until fragrant, about 1–2 minutes.
- 2
Pour in the chicken broth and coconut milk. Raise the heat to medium-high and bring to a gentle simmer, about 5 minutes.
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