Thai coconut milk noodle soup paired with pinotage rosé

Thai Coconut Milk Noodle Soup (Khao Soi)

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?

Ingredients:

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

1 can 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

Lime

Method:

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.

Images: supplied

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