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.

You may also love:

• low-FODMAP Minestrone Soup
• low-FODMAP Asian Glazed Cod
• low-FODMAP Peanut Pad Thai
• low-FODMAP Beef Lo Mein
• low-FODMAP Asian Lettuce Wraps
• low-FODMAP Slow-Cooker Meal Collection

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
  • Can make with my recipes (low-FODMAP chicken) or try my low-FODMAP Happy Soup bases for easy prep
    • I have low-FODMAP Vegan, Chicken and Beef Happy Soup Bases, I used my low-FODMAP Chicken Happy Soup Base for this pho.  SO GOOD.  Not too salty!
• 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!