This cheat’s version of Chiang Mai noodle soup tastes like heaven in a bowl… and couldn’t be easier, thanks to your often-overlooked slow cooker.
WATCH THIS RECIPE
Slow-cooker Chiang Mai Noodle Soup
PREP TIME
15 minutes
COOK TIME
3 hours 10 minutes
SERVES
4
Ingredients
2 tbsp vegetable oil
3 tbsp Thai red curry paste
1 tsp garam masala
½ tsp turmeric
1 kg (2.2 lb) pork shoulder, cut into bite-sized pieces
2 x 400ml (13.5 oz) cans coconut milk
5 cups chicken stock
4 makrut lime leaves
3 tbsp fish sauce, or to taste
1 tsp sugar
800g (1.7 lb) cooked egg noodles
¼ cup fried shallots
¼ cup roughly chopped coriander
1 small red onion, finely sliced
lime wedges to serve
Steps
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Heat the vegetable oil in a wok or frying pan over medium heat. Add the curry paste, garam masala and turmeric. Cook, stirring, for a minute. Then add the pork and stir-fry for another 2 minutes or until the pork is just starting to colour.
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Transfer the pork mixture to the bowl of a slow cooker. Stir through the coconut milk and chicken stock. Lightly crush the makrut leaves and add them too. Cook on high for 3 hours or on low for 6- hours or until the pork is fork tender.
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Taste the broth and season with the fish sauce and sugar.
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Divide the noodles among serving bowls. Ladle over the soup and pork. Top with the fried shallots, coriander, red onion and place a lime wedge in each bowl.
Delicious Dish
This dish is so easy and so tasty, well worth a try.