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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?


  • 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


  1. Prepare Noodles – Follow the instructions on the packet.
  2. 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. 
  3. Add the stock, sugar, soy sauce and coconut milk bring to a simmer and add the diced chicken. Simmer for 5 minutes.
  4. Add the noodles and serve with fresh herbs, bean sprouts and a squeeze of lime.