Slow-cooker Chiang Mai Noodle Soup | Marion's Kitchen
3h 45m·Thai
Slow-cooker Chiang Mai Noodle Soup | Marion's Kitchen
Ingredients
Soup
- 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
To Serve
- 800g (1.7 lb) cooked egg noodles
- ¼ cup fried shallots
- ¼ cup roughly chopped coriander
- 1 small red onion, finely sliced
- lime wedges
Instructions
4 steps
- 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.
3 min - 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.
180 min - 3
Taste the broth and season with the fish sauce and sugar.
- 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.
Progress
0 / 4 steps
