Pesco-vegan | Gluten-free | OMS-friendly | Low-FODMAPThai soup


  • 1 tsp coriander seeds
  • 1 small piece of sliced ginger or galangal
  • 850ml fish stock
  • 175g thin rice noodles
  • 2 Tbsp fish sauce
  • 2 red chillies, deseeded and thinly sliced
  • 3 Tbsp garlic-infused olive oil
  • 300g raw wild prawns, tails on, heads removed (can use for stock)
  • 200g (7oz) skinless salmon fillet, cubed
  • 4 spring onions (green parts only), chopped
  • 1 handful of coriander leaves, torn
  • 1 handful of mint leaves, torn
  • 2 limes, juiced


  1. Add the coriander seeds and galangal/ginger into a pot.
  2. Add the stock and bring to the boil, then simmer gently for 5 minutes.
  3. Stand for 10 minutes.
  4. Meanwhile, cook the rice noodles according to the directions on the packet. Drain. Keep warm.
  5. Return stock to the boil, and add fish sauce, chillies, and garlic-infused olive oil, then reduce heat and simmer for 2 minutes.
  6. Add the prawns and salmon, then return to simmer, cooking gently for 5 minutes or until both fish and prawns are just cooked.
  7. Add spring onion greens, herbs, and lime juice to taste.
  8. To serve, divide the noodles between soup bowls, and using a slotted spoon, pick out the prawns and fish, and put on the noodles.
  9. Pour the hot stock into the bowls and serve.