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

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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


  • 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)


  • 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)

10 Responses

  1. I’m trying to lose some weight (10 lbs now-just lost 20) and am following WW Freestyle. I also have just been diagnosed w IBS. Do you have nutrition info for these delicious looking recipes? Thanks

    1. Hi Shelley. Thanks for the feedback and congratulations on your weight loss! Sorry, our main focus is on providing delicious low-FODMAP recipes and at this time we do not have nutrition details. Good luck with WW Freestyle.

  2. Made this last night and loved it.
    This will be a “go-to” in my house.
    It actually looked a bit like the picture when completed. ?

  3. Any suggestions for a lemongrass substitute? Don’t think I’ve ever seen this in my grocery store.

    1. Thanks for the question Teresa!
      If you can’t find lemongrass, then you can opt for the zest of 1/2 a lemon instead. It won’t be exactly the same, but similar. Good luck:)

    1. Hi Ruth,
      Infused oils will not contain the carbohydrates that the bothersome FODMAPs are in. However, the FODMAPs are soluble in water substances. So if you purchase an infused oil, it is a great way to add the flavor to your recipes! See my low-FODMAP Top 11 Tips for other tricks on low-FODMAP eating!

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