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)

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