Winter Ostomate Recipe | Hot & Sour Chicken Noodle Soup

Disclaimer: Please note this recipe may not be suitable for all ostomates

This weeks recipe is Hot & Sour Chicken Soup. This one adapted to be stoma friendly. If your stoma is fine or if you are cooking for people without a stoma then you can leave in the veggies that I add purely for flavouring the soup. In total this should take only half an hour to prepare and cook. So quick and easy. If your making for more than 4 people then just double the ingredients.

Ingredients

4 skinless chicken thighs
1 tsp of brown sugar
1.5 litres of chicken stock
1 lemongrass stalk chopped finely
4 cm of fresh ginger peeled and sliced ( have tried dry ginger and it ruins the soup)
4 lime leaves
2 tbsp of fish sauce
4 tbsp of lime juice
2 red Thai chillies (deseeded and chopped)
2 sliced shallots
1 tsp of tamarind paste
Vermicelli rice noodles, amount is personal preference

Method

Put the chicken stock, tamarind paste, brown sugar, lemongrass, shallots & ginger into a pan and bring to the boil. Then add the chicken thighs and leave to boil for 15 minutes
Whilst the chicken is cooking add vermicelli noodles to boiling water and leave to soak.
Once the chicken has cooked, use a sliced spoon to remove the chicken and place onto a chopping board and chop into slices
Drain the soup through a sieve into a bowl to remove the lime leaves and vegetables.
Put the now clear soup back into the pan and add the chillies, fish sauce and lime juice, add the chicken back into the mix and simmer for another 5 minutes.
Drain the Vermicelli noodles and add to bowls and ladle the chicken and soup over the top and serve.

Please give the recipe a try, and all feedback would be gratefully appreciated.

As always

Many thanks for reading

Louise

Louise uses our Platinum with Vitamin E range to keep her peristomal skin healthy. Try a sample here.