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225g skinless, chicken breasts, thinly sliced into long shreds

1 red pepper, deseeded and diced

1 egg white, plus 1 egg, beaten

2 tsp sesame oil

3 tsp cornflour

1.2l low FODMAP chicken stock

1 tbsp Shaohsing rice wine or dry Sherry

1 tbsp low FODMAP curry powder or paste

1 tsp sugar

2 scallions, finely chopped, green end only to garnish


100g cooked rice

100g chopped spinach


Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.

Bring the stock to a simmer in a large pan. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white – about 20 secs. Remove with a slotted spoon and drain well.

Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.

Add the pepper, blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.

Ladle into a large bowl, garnish with the scallions (rice & spinach - optional) and serve straight away.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Curried chicken soup
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