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


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 


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. 


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.


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


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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