Slow cooker khao soi with crispy noodles

 

20 Min Prep    /    270 Min Cook    /    4 Serving

Ingredients : 

1 tbsp vegetable oil, plus extra, to deep fry

2 tbsp Valcom Red Curry Paste

2 tsp ground turmeric

375ml (11⁄2 cups) Massel Organic Liquid Chicken Stock

2 tbsp fish sauce

1.2kg chicken thigh fillets, quartered

300g packet Coles 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

Method Steps : 

Heat the oil in a saucepan over medium heat. (Alternatively, use the Browning function on a slow cooker.) Add curry paste and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in stock and fish sauce. Bring to the boil. Pour mixture into a slow cooker. Add chicken. Cover and cook on High for 4 hours or until chicken is tender.

Meanwhile, line 2 baking trays with paper towel. Cook Singapore noodles in a saucepan of boiling water for 2-3 minutes or until just tender. Drain. Spread out over 1 prepared tray. Set aside to cool completely and dry out.

Pour extra oil into a saucepan to a depth of 2cm. Heat over medium heat. Pull apart the Singapore noodles into smaller clusters. Cook 1 cluster for 3-4 minutes or until crisp. Use a slotted spoon to transfer to remaining prepared tray to drain. Repeat with the remaining clusters.

Add the coconut milk to the slow cooker. Cover and cook on High for 30 minutes.

While the soup cooks, bring a large saucepan of water to the boil. Add the pak choy and cook for 1-2 minutes or until bright green. Use tongs to transfer to a plate. Add the hot pot noodles to pan and cook following packet directions or until tender.

Divide the hot pot noodles among 4 large serving bowls. Spoon over the soup. Top with pak choy, onion, chilli, coriander and fried noodles. Serve with lime cheeks.

Recettes Cooking