Friday Supper: Thai noodle soup with salmon served with Excelsior Sauvignon Blanc

This is a super easy recipe to wow your friends with your Asian cooking skills. Serve with Excelsior Sauvignon Blanc.

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Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food.  The saltiness of fish sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. As surprising as it may seem chilli does not change the taste of wine at all; a feisty, young white will withstand chilli’s onslaught and should be served well-chilled to cool and refresh the palate.

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To serve 4 you will need:

2 tbsp Thai red curry paste
165ml tin light coconut milk
500ml chicken stock
2 skinless salmon fillets , about 125g each
100g dried egg noodles
1 tbsp fish sauce
1 lime , juiced
2 spring onions , shredded
1 red chilli , shredded
a few leaves coriander , to serve (optional)

For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or oceanjewelsfish@gmail.com

What to do:

  1. Heat a wide non-stick pan and cook the  curry paste for a couple of minutes until  fragrant.
  2. Add the coconut milk and stock and  bring to a simmer. Simmer for 5 minutes  then turn down the heat to low and add the  salmon. Poach for 4-5 minutes until just  cooked.
  3. Cook the noodles according to pack  instructions, drain and divide between two  soup bowls.
  4. Sit a salmon fillet on top of each  stack of noodles. Add the fish sauce and lime  juice to the soup and pour over the noodles.  Top with spring onion, chilli and coriander.

Recipe adapted from Olive Magazine

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2 responses to “Friday Supper: Thai noodle soup with salmon served with Excelsior Sauvignon Blanc

  1. Looks great! I would cook the curry paste with the coconut cream though. It makes the curry paste more fragrant (the coconut cream will brake in to oil and that traps the flavor instead of releases with the steam).

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