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.
Slow-cooker Chiang Mai Noodle Soup
2 t bsp 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 t bsp 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.
