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Slow-cooker Chiang Mai Noodle Soup

Slow-Cooker Chiang Mai Noodle Soup

A rich and comforting Slow-Cooker Chiang Mai Noodle Soup perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Vegetable Oil Can substitute with canola or peanut oil.
  • 3 tbsp Thai Red Curry Paste Substitute with green curry paste for a different flavor profile.
  • 2 tbsp Garam Masala Can be omitted but will alter the flavor slightly.
  • 1 tsp Turmeric Optional but contributes beneficial antioxidants.
  • 2.2 lb Pork Shoulder Can substitute with chicken for a lighter version.
  • 800 ml Coconut Milk Use light coconut milk for a lower fat option.
  • 5 cups Chicken Stock Homemade stock will yield the best results.
  • 4 Makrut Lime Leaves Use lime zest as a substitute if unavailable.
  • 3 tbsp Fish Sauce Soy sauce can be used as a vegan alternative.
  • 1 tsp Sugar Can be replaced with brown sugar for added depth.
For Serving
  • 800 g Cooked Egg Noodles Substitute with rice noodles for a gluten-free option.
  • ¼ cup Fried Shallots Can use crispy onions if shallots are unavailable.
  • ¼ cup Coriander Replace with mint or Thai basil for a different herbaceous flavor.
  • 1 small Red Onion Substitute with green onions for a milder taste.
  • Lime Wedges For serving, adds a fresh, acidic bite to the dish.

Equipment

  • Slow Cooker
  • Wok or Frying Pan

Method
 

Cooking Instructions
  1. In a wok or frying pan, heat vegetable oil over medium heat. Add the Thai red curry paste, garam masala, and turmeric, cooking for about 1 minute until fragrant and bubbly.
  2. Add bite-sized cubes of pork shoulder to the pan. Stir-fry for about 2 minutes until the pork begins to brown, sealing in those delicious flavors.
  3. Carefully move the pork mixture to your slow cooker bowl. Pour in the coconut milk, chicken stock, and toss in the crushed makrut lime leaves. Stir well to combine.
  4. Set your slow cooker on high for 3 hours or on low for 6 hours. You want that pork to become fork-tender and the flavors to meld beautifully.
  5. Once it's cooked, taste your soup. Adjust seasoning with fish sauce and sugar according to your personal preferences for that perfect balance.
  6. Divide the cooked egg noodles into bowls, ladle the aromatic soup over them, and finish with toppings of fried shallots, chopped coriander, sliced red onion, and lime wedges for a zing!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 10mg

Notes

Optional: Drizzle a dash of chili oil for an extra kick!

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