Slow-cooker Chiang Mai Noodle Soup

Slow-cooker Chiang Mai Noodle Soup

Previous Next INGREDIENT Slow-cooker Chiang Mai Noodle Soup European Print This
Serves: 4
Nutrition facts: – calories – fat

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 (kaffir lime) leaves 

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 

Instructions

STEP 1
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. 

 

STEP 2
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.
 

 

STEP 3
Taste the broth and season with the fish sauce and sugar.
 

 

STEP 4
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.
 

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