Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

40aprons.com

Nikki Seid-Park

half of one onion sliced

2 cloves garlic chopped

half of one red jalapeño pepper sliced; or a couple Thai chiles, halved

3 quarter-inch-long slices galangal or ginger

1 lemongrass stalk pounded with the side of a knife, cut into 2-inch-long pieces

10 lime leaves torn, optional

1 tablespoon red Thai curry paste

4 cups chicken broth see Notes

2 13.5-ounce cans full-fat coconut milk or coconut cream

2 small chicken breasts approximately 1 pound, cut into bite-sized pieces; see Notes for alternatives

8 ounces white mushroom caps sliced

2 to 3 tablespoons brown sugar or coconut sugar, see Notes

2 to 3 tablespoons fish sauce plus more to taste

2 to 3 tablespoons freshly squeezed lime juice

2 to 3 green onions thinly sliced

chopped fresh cilantro for garnish

subheading: Equipment:

Crockpot or similar slow cooker

Slotted spoon

Directions at 40aprons.com

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