Slow Cooker Chiang Mai Noodle Soup

Hello friends! I hope you’re all doing well on this lovely October day!

This week’s recipe review comes from my own craving for soup! I don’t know about you guys, but as soon as it starts getting colder I get an insane craving for soup! Do you have any special seasonal cravings too?

Now, I’ve made soups here and there but I really wanted to make something BURSTING with flavor that I haven’t made before.

This week’s recipe for Chiang Mai Noodle Soup comes from Marion’s Kitchen

You can find this recipe right -> here!

Chaing Mai Noodle Soup
Marion’s Chiang Mai Noodle Soup

Who Has The Time To Make Soup?

The right answer is everyone. There are plenty of recipes that work in your favor whether you have 10 minutes or 10 hours. It’s all about finding the right recipe for you. On the day that I tried this recipe, I was working from home. My prep work was very minimal. Once all the ingredients were in the slow cooker, it was out of my hands for the next 6 hours. How great is that?

I’ll be honest that this recipe really doesn’t take much time to make, but with cooler temperatures around the corner it’s nice to keep a few of these recipes up your sleeve!

The slow cooker is such an incredible tool. Once Winter comes along, I know it will be utilized even more. If you don’t have one and are considering it…you won’t regret it. I can promise you that.

Prep Is Minimal, But It’s Important

One of the most delicious parts of this soup is the brilliant flavor that kicks off from the start of cooking. Before the soup begins cooking in the slow cooker, the spices, the curry paste, and the pork need to be cooked for a few minutes. The pork will swear and the spices will often blossom. This process really kicks the flavors up a few notches.

While there’s not much work that comes during the cooking process, it really does make a difference than just dumping everything in to let the slow cooker take over.

Grey’s Chiang Mai Noodle Soup

Cook Times and Serving Suggestions

I ended up starting my cook at 12 PM, around my lunch time, so it would be ready by 6 PM after I finished work. Cooking this for 6 hours on low absolutely did the trick for the meat that I had used. I had 2.5 lbs of bite-sized pork shoulder that absolutely melted in your mouth with each spoonful. This soup is a must-try for those who love Thai flavors. If you’re cooking this on low, really do stick to the cook time of 6 hours. It really makes all the difference.

Once the soup is finished cooking, don’t forget to taste the soup to see if any seasoning needs to be added. Fish sauce WILL be needed to bring out all the flavors. I tried this before and after adding the fish sauce. It is absolutely needed.

Once ready to serve, go ahead and dress up the soup as you’d like. The recipe recommends, red onion, cilantro, and lime. I’m allergic to cilantro, but Andy’s serving included all the toppings. I can confirm the flavor combination is a winner. It’s warm from the temperature of the soup, but also the delicious spices that just warm you up from within. The delicious red curry paste, the garam masala, and the turmeric….not only do they pack a delicious punch, but they’re responsible for the stunning color, too.

Just looking at a bowl full of this soup brings a smile to my face.

On another chilly day, I can absolutely see myself making this again.

Grey’s Grade: 5/5

This soup is fantastic not only because of its delightful flavor, but also because of how simple it is to make. Slow cooker recipes often don’t require much work and they end up turning out into such a delicious treat. This recipe is no different. Marion’s recipe for the Chiang Mai Noodle Soup is a winner for those who love Thai Flavors. Do yourself a favor and check it out.

And if you have leftovers, considering adding a soft-boiled egg into the soup! The creamy yolk really does warm the soul!

I hope that you enjoyed this review as much as I enjoyed making this! If you check it out, feel free to let me know what you thought!

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