Slow Cooker Tom Kha (Print Version)
# Ingredients:
01 -
Green onions, finely chopped for topping.
02 -
2-3 tablespoons of fresh lime juice.
03 -
Chopped cilantro for garnish.
04 -
1 stick of lemongrass.
05 -
10 optional lime leaves.
06 -
3 thin slices of ginger or galangal.
07 -
1/2 a red jalapeño or Thai chili, sliced.
08 -
2-3 tablespoons of fish sauce.
09 -
1/2 an onion, thinly sliced.
10 -
1 tablespoon of red curry paste.
11 -
2 small chicken breasts.
12 -
4 cups of chicken broth.
13 -
8 ounces of mushrooms, cut up.
14 -
2 13.5-ounce cans of coconut milk.
15 -
2-3 tablespoons of brown sugar.
16 -
2 cloves of garlic, minced.
# Instructions:
01 -
In a slow cooker, mix together the curry paste, broth, and aromatic ingredients. Cook on high for 2-3 hours or low for 4-6 hours.
02 -
Use a slotted spoon to take out the aromatics, leaving the flavorful broth behind.
03 -
Stir in the coconut milk, chicken pieces, and mushrooms. Cook for another hour on high or two hours on low, making sure the chicken cooks through.
04 -
Mix in the lime juice, fish sauce, and sugar. Adjust based on your taste preferences.
05 -
Top with the chopped cilantro and green onions just before serving.
# Notes:
01 -
To make it vegetarian, substitute tofu for chicken.
02 -
Shrimp is a great alternative to chicken if you prefer seafood.
03 -
Adjust for Whole30 compliance easily.