Winter Ostomate Recipe | Hot & Sour Chicken Noodle Soup

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.


  • 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


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

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