Low-FODMAP Shrimp Noodle Bowl (Pho) using Slow Cooker; Gluten-free, Dairy-free

This Asian Inspired low-FODMAP Shrimp Noodle bowl (or ‘Pho’) is packed with amazing flavors that come together absolutely beautifully.   I could eat this meal every day.

A ‘Pho’ is a Vietnamese Broth with beef, herbs, rice noodles and garnishes like cilantro, chilis and bean sprouts.  This low-FODMAP Shrimp Noodle Bowl is a twist on the traditional version, since I used shrimp instead of beef or chicken.

If you love shrimp like I do, you will appreciate my substitution.   I also adore using the slow-cooker, since it means an easier prep and minimal clean-up 🙂

For a vegan variation, try this low-FODMAP Noodle bowl with tofu and skip the fish sauce.

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Or check out over 300 more low-FODMAP recipes on the blog,  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Shrimp Noodle Bowl (Pho) using Slow Cooker; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 6

Prep time 20 min

Cook time 3 hours 30 min

Total time about 4 hours

Equipment: 5 or 6 quart slow-cooker

Ingredients:

  • 6 cups low-FODMAP chicken broth, or low-FODMAP vegan broth for vegan version
  • 2 tbsp garlic-infused olive oil (see my low-FODMAP recipe swap blog for tips on shopping for these useful oils)
  • 3 scallions, green tips only
  • 1 & ½ tbsp chopped fresh ginger
  • 1 piece lemongrass (about 2 inches)
  • 1 cup matchstick carrots
  • ¼ cup fresh squeezed lime juice (about 2 limes)
  • 4 tsp fish sauce, check for gluten-free and no high-FODMAP additives (optional for vegan version)
    • You can find this at many Asian supermarkets
  • 2 lbs medium raw shrimp, peeled and deveined (tails on or off depending on preference)
    • Can also substitute 3 cups chopped firm tofu for vegan version
  • 8 ounces uncooked gluten-free, low-FODMAP noodles (rice noodles or gluten-free spaghettini)
    • I like Ronzoni brand gluten-free, or Thai rice noodles
  • Toppings:
    • 1 & ½ cups bean sprouts
    • 1 diced or sliced small Serrano chili (very spicy, use only a small amount in each bowl)
    • 6 tbsp chopped fresh basil
    • 6 tbsp chopped fresh cilantro
    • Chopped peanuts (not traditional but I love peanuts on everything)

Directions

  • Stir together broth, scallion tips, ginger, garlic infused oil, lemongrass, and carrots in a 5-6 quart slow-cooker
  • Cover and cook on low about 3-4 hours
  • Remove and discard the lemongrass
  • Stir in lime juice, fish sauce (optional for vegans) and shrimp (or tofu)
    • if you prefer crisp tofu then fry this separately in small amount oil and add to the broth as the final step
  • Cover and cook on low about 10 min until shrimp is pink
  • While this is cooking, prepare your low-FODMAP noodles
    • Cook or pre-soak the low-FODMAP noodles according to package instructions
  • Serve the noodles topped with shrimp mixture
  • Garnish each serving with bean sprouts, diced Serrano chili, chopped peanuts and fresh basil and cilantro to taste

This low-FODMAP Shrimp Pho is delicious.  Tender juicy shrimp with amazing flavors…so much fun to eat!

Comments Rating 5 (1 review)

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4 Comments

  1. Robyn August 19, 2019
    • Rachel Pauls Food August 19, 2019
  2. Shelley September 9, 2019
    • Rachel Pauls Food September 9, 2019

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