SERVES 4
Galangal root (an optional but highly recommended addition to this recipe) is available bottled or frozen in Asian grocers and sometimes fresh in the produce section of some markets such as Whole Foods. If you are using dried galangal, soak it in boiling water until softened before proceeding with the recipe. Even without the galangal, this soup is light and flavorful.
1 tablespoon sesame oil
2 teaspoons garlic-infused olive oil
2 teaspoons rice bran oil or sunflower oil
2 heaping tablespoons finely chopped lemongrass (white portion only)
½ to 1 red chile pepper, seeded and finely chopped
6 pieces dried galangal root (optional)
6½ cups (1.5 liters) gluten-free, onion-free chicken or vegetable stock*
2 tablespoons plus 2 teaspoons fish sauce, or 4 teaspoons soy sauce and 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon fresh lime juice
3 bunches baby bok choy, quartered, rinsed, and drained
2 heaping tablespoons chopped cilantro
One 8-ounce (225 g) can bamboo shoots, drained
One 14- to 15-ounce (400 g) can baby corn, drained, or 7½ ounces (215 g) fresh baby corn, cut on the diagonal (about 1½ cups/360 ml)
3½ ounces (100 g) gluten-free rice vermicelli (about 2 cups)
* Most stocks contain onion or garlic. Choose one that is onion-free. If garlic is present, the amount is likely to be minimal and should be suitable for most people on a low-FODMAP diet. If you are extremely sensitive to garlic, replace the stock with water and double the quantities of sesame oil, lemongrass, fish sauce, lime juice, and cilantro, or make your own stock by boiling chicken bones and/or suitable vegetables (including carrot and celery) in water with your choice of seasonings for about an hour, then straining out the solids.
1. Heat the sesame oil, garlic-infused oil, and rice bran oil in a large saucepan over medium heat. Add the lemongrass and chile and cook for 2 minutes or until fragrant.
2. Add the galangal (if using), stock, fish sauce, and lime juice and bring to a boil. Add the bok choy, cilantro, bamboo shoots, baby corn, and vermicelli. Reduce the heat and simmer for 3 minutes or until the vegetables and noodles are tender. (Remove the galangal.) Serve immediately.
PER SERVING: 227 calories; 7 g protein; 8 g total fat; 1 g saturated fat; 28 g carbohydrates; 4 g fiber; 1671 mg sodium