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
