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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.


Serves 8

Ingredients for cooking the chicken:

  • 1 whole free-range chicken
  • 1 bay leaf
  • ½ brown onion, chopped
  • 1 tbsp peppercorns
  • 10 Coriander stalks

Place the chicken in a deep heavy-based pot. Cover with water, add the bay leaf, onion, peppercorns 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 and tender.

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 bones.

Discard the skins and bones and keep the warm meat.

Ingredients for the soup:

  • 1 brown onion, chopped fine
  • 6 cloves garlic, fine
  • 30 g fresh root ginger, fine
  • 2 stalks lemongrass, fine
  • 1 tbsp medium red curry paste
  • 100 ml of lemon juice
  • 2 tins coconut milk
  • 500 ml liquid from cooking the chicken earlier
  • 500 ml full cream milk
  • 2 tbsp fish sauce
  • 1 small butternut, diced
  • 100 g spaghetti, broken into 3 cm rods, and cooked separately.
  • Flaked chicken meat.


In a heavy bottom soup pot, sweat the onions, garlic, ginger and lemongrass for 2 minutes over 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 is cooked.

It might be necessary to add a squeeze of lemon.

Finish with coriander and serve with a fresh slice of ciabatta.

Bon Appétit!

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