Thai Coconut Milk Noodle Soup (Khao Soi) with Delheim Pinotage Rosé

Jun 18, 2019

Thai Coconut Milk Noodle Soup (Khao Soi) with Delheim Pinotage Rosé

While Rosé is most commonly consumed as refreshment in warm weather, it pairs very well with winter dishes like spicy curries or a Thai coconut milk noodle soup.

Khao Soi is from Northern Thailand – a noodle soup with an amazing combination of flavours and texture. This soup only takes 15 minutes to make! Your taste buds are in for a treat with this delicious Thai soup and the best of all – it pairs so well with the Delheim Pinotage Rosé. Who said Rosé is just for summer-sipping?

Recipe by Elmarie Berry

200g Roka Pad Thai Noodles
2 tablespoons coconut oil or olive oil
1 onion finely chopped
A thumb size piece of ginger, grated
3 garlic cloves, chopped
1 red pepper, diced
1-3 tablespoons Thai red curry paste, the more you use the spicier it gets – you decide
400ml coconut milk
500ml chicken stock
1 teaspoon turmeric
4 tablespoons soy sauce
3 tablespoons brown sugar
300g chicken fillets grilled and cubed
Fresh coriander or basil
Bean sprouts

Prepare Noodles – Follow the instructions on the packet. In a medium pot, heat oil over medium heat. Add the onion, red pepper, garlic, ginger, red Thai curry paste and turmeric. Sauté until fragrant and golden, about 4 minutes.

Add the stock, sugar, soy sauce and coconut milk bring to a simmer and add the diced chicken. Simmer for 5 minutes. Add the noodles and serve with fresh herbs, bean sprouts and a squeeze of lime (or lemon)