Name: Slow Cooker Tom Kha Soup
Prep time: PT15MIN
Cook time: PT4HR
Yield: 6 servings
Cuisine: Soup
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into large chunks; 4 cups low-sodium chicken broth; 2 (13.5 oz) cans full-fat coconut milk; 2 stalks lemongrass, trimmed and cut into 3-inch pieces, lightly smashed; 1 (3-inch) piece galangal or ginger, sliced into 1/4-inch coins; 4 kaffir lime leaves, torn (or zest from 1 lime); 3 cloves garlic, smashed; 2-3 Thai bird’s eye chiles, halved (or 1 jalapeño, sliced); 8 oz cremini or white mushrooms, sliced; 2 tbsp fish sauce (or soy sauce for vegan); 2 tbsp brown sugar; 1 tbsp lime juice (plus more to taste); 1/2 cup cherry tomatoes, halved (optional); Fresh cilantro, for garnish; Extra lime wedges, for serving

Instructions

1
Prep lemongrass, galangal (or ginger), lime leaves, garlic, and chiles.
2
Add chicken thighs, chicken broth, coconut milk, aromatics, mushrooms, fish sauce, and brown sugar to the slow cooker. Stir gently.
3
Cook on low for 4-5 hours, or high for 2-2.5 hours, until chicken is tender.
4
Add cherry tomatoes (if using) and shred the chicken in the pot. Stir in lime juice. Adjust seasoning to taste.
5
Remove large aromatics, then serve hot with cilantro and lime wedges.

Slow Cooker Tom Kha Soup

Slow Cooker Tom Kha Soup

Ingredients

Instructions

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