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Slow cooker khao soi with crispy noodles recipe
Slow cooker khao soi with crispy noodles recipe
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Prep Time:
20 minutes
Cook Time:
270 minutes
Total Time:
290 minutes
Tender Northern Thai chicken with a spicy kick, crispy noodles, and aromatic broth. Slow cooker creates moist, flavorful chicken infused with herbs and spices. Adjust spice level with coconut milk. Quick 20-minute prep, then let the slow cooker work its magic.
Ingredients:
  • 18.40 gm vegetable oil
  • 56.00 gm Thai red curry paste
  • 2 tsp ground turmeric
  • 375ml (11⁄2 cups) Organic Liquid Chicken Stock
  • 48.80 gm fish sauce
  • 1.2kg chicken thigh fillets, quartered
  • 300g packet Kitchen Singapore Egg Noodles
  • 250ml (1 cup) coconut milk
  • 300g packet Qiushi Hot Pot Egg Noodles
  • 1 bunch baby pak choy, quartered
  • 1/2 red onion, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • Fresh coriander leaves, to serve
  • Lime cheeks, to serve
Instructions:
  • In a saucepan over medium heat (or using the Browning function on a slow cooker), warm the oil. Stir in curry paste and turmeric, cooking for 1 minute until fragrant. Add stock and fish sauce, bring to a boil. Transfer the mixture to a slow cooker, add chicken, cover, and cook on High for 4 hours until tender.
  • Line 2 baking trays with paper towels. Boil Singapore noodles for 2-3 minutes until just tender. Drain and spread on 1 tray to cool and dry.
  • Add enough oil to a saucepan to reach a depth of 2cm. Heat over medium heat. Break apart the Singapore noodles into small clusters. Fry one cluster for 3-4 minutes until crispy. Drain on a prepared tray using a slotted spoon. Repeat with the rest of the clusters.
  • Pour in the velvety coconut milk into the slow cooker, then cover and cook on High for 30 minutes.
  • While the soup simmers, bring a large saucepan of water to a boil. Add the pak choy and cook for 1-2 minutes until vibrant green. Transfer to a plate using tongs. Cook the hot pot noodles in the same pan according to package instructions until tender.
  • Ladle the hot pot noodles into 4 generous serving bowls. Pour the soup over them and garnish with pak choy, onion, chilli, coriander, and fried noodles. Accompany with lime cheeks for serving.

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