• 7 oz gluten free sweet potato noodles, cooked.  You can also use other gluten free noodles like Shiratake, NoOodles or rice noodles.
  • 1 tablespoon coconut oil
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced (omit for Low FODMAP)
  • 1 stalk lemongrass, thinly sliced (white part only)
  • 1/2 cup shiitake mushrooms, sliced (omit for Low FODMAP)
  • 2 tablespoons Thai red curry paste
  • 4 cups bone broth
  • 1 can (400ml) full fat coconut milk
  • 2-3 medium bok choy, sliced lengthwise in quarters
  • 1 lb shrimp, shelled and deveined
  • ¼ cup cilantro, chopped
  • juice from 1 lime
  • sea salt and black pepper to taste
  • To garnish: cilantro leaves, lime wedges, and spring onion

*Remove garlic & mushrooms for Low FODMAP


  • Cook the noodles and set aside.  I use sweet potato glass noodles but
  • Heat coconut coconut oil in a soup pot over medium high heat. Add garlic, ginger, lemongrass and shiitake mushrooms and sauté for 2-3 minutes.  Add Thai red curry paste, bone broth, and cilantro. Simmer for 10 minutes.  Add coconut milk and bok choy. Season with salt, pepper to taste. Simmer for 5 more minutes. Then add shrimp. Cook on low simmering heat stirring until shrimp turns opaque color, about 3 minutes.
  • Turn off the heat, stir in lime juice and add cooked noodles.  Garnished with spring onions, lime wedges, and cilantro leaves.

Serves 4

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