Winter is here! Warm up with Chef Pieter’s beautiful Thai Chicken Noodle soup with butternut and coriander. It works very well with our 2014 Culinaria Chenin Blanc, but our 2014 Classic Chardonnay with its well-integrated acidity is also a good companion.
Ingredients for cooking the chicken:
Place the chicken in a deep heavy based pot. Cover with
water, add the bay leaf, onion, pepper corns and coriander stalks.
Bring the pot to the boil and skim off any excess foam from
the surface. Reduce to a simmer and cook for 1 hour or until the chicken is cooked
Remove the chicken from the pot, reserve the cooking liquid
and strain into a clean bowl through a fine sieve.
Allow the chicken to cool slightly and take the meat off the
Discard the skins and bones and keep the warm meat.
Ingredients for soup:
In a heavy bottom soup pot, sweat the onions, garlic, ginger
and lemon grass for 2 minutes over a moderate heat until translucent.
Add the curry paste and cook for a further minute. Add the
lemon juice to the pan.
Add the coconut milk, full cream milk and the chicken stock
along with the fish sauce to the soup. Bring to the boil and allow to simmer for 5 minutes in order for the soup to infuse properly.
Add the raw, diced butternut to the soup and allow to cook for
10 minutes or until the butternut is tender.
Add the cooked spaghetti and chicken meat once the butternut
It might be necessary to add a squeeze of lemon.
Finish with coriander and serve with a fresh slice of ciabatta.
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