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Khao Soi Soup

There are just so many recipes that we can’t wait to try from https://www.lazycatkitchen.com  One recipe that jumped out at us straight away was this Khao Soi Soup, which is a classic Thai soup.  The fragrant curry spices and creamy coconut milk broth make this the perfect dinner when it’s cold outside. 

In order to make it low FODMAP we had to adapt it slightly:

  • Butternut squash for pumpkin
  • Shallots for spring onion
  • Garlic for garlic infused oil
  • Vegetable stock for homemade vegetable stock (without onion and garlic)

We also made a few other changes that you will see in the recipe!

Ingredients for the paste: (Serves 4)

4 hot red chilies (de-seeded)

4 tbsp garlic olive oil

10 cm piece of ginger, peeled and sliced

8 tbsp coriander stalks, chopped

4 lemongrass stalks, white inner part only

8 spring onions (green part only), chopped

2 tbsp coriander seeds

3 tsp turmeric

2 tsp curry powder (N.B. Make sure we it is onion and garlic free if you want it to be tummy friendly)

Other ingredients:

Gluten free noodles (approx. 50g per person)

½ head of broccoli divided into florets

½ small pumpkin (approx. 2 cups cubed), peeled and sliced into cubes

1 large handful of beansprouts

2 tbsp garlic infused oil, for roasting the vegetables

1500ml vegetable stock (preferably homemade, if you want it to be tummy friendly i.e made without onion and garlic)

500ml full fat coconut milk

2-3 tbsp fish sauce (or tamari or soy sauce)

2 tbsp tamari or soy sauce (for roasting the veg)

Juice of a lime

3-4 tbsp maple syrup

A handful of peanuts (very nice but optional)

Fresh coriander, to serve 


1. Preheat the oven to 200 degrees

2. Place all the ingredients for the paste in a food processor or use a hand blender. Add 2-4 tbsp of water and mix until you get a smooth paste.

3. Place the broccoli florets and the diced pumpkin on a large, lined baking tray. Sprinkle over about 2 tbsp of garlic infused oil and 2 tbsp soy sauce/tamari. Toss the vegetables in the oil and soy sauce and distribute them evenly on the baking tray. Bake in the oven for about 20-25 mins, until golden.

4. Cook the noodles according to package instructions

5. Heat up a tbsp of garlic infused olive oil in a medium sized saucepan. Add the paste and fry for about 5 minutes, until slightly darkened. Add the vegetable stock and coconut milk and bring to the boil. Season with tamari/soy sauce, fresh lime juice and maple syrup to taste. Bring the soup to boil and let it simmer for about 7 minutes.

6. Place the noodles in soup bowls and pour over the soup. Add the roasted vegetables, beansprouts and peanuts. 

7. Garnish with some fresh coriander and serve.

Enjoy! I definitely did 😉