Tom Kha Slow Cooker (Print Version)
# Ingredients:
01 -
2 garlic cloves, minced.
02 -
Half an onion, cut into strips.
03 -
A stalk of lemongrass.
04 -
3 thin slices of ginger or galangal.
05 -
Optional: 10 kaffir lime leaves.
06 -
Half a red jalapeño or Thai chili.
07 -
4 cups of chicken stock.
08 -
2 small chicken breasts.
09 -
8 oz of mushrooms, cut up.
10 -
2 cans (13.5 oz each) of coconut milk.
11 -
1 tbsp red curry paste.
12 -
2 to 3 tbsp fish sauce.
13 -
2 to 3 tbsp lime juice.
14 -
A sprinkle of green onions for garnish.
15 -
Cilantro for decoration.
16 -
2 to 3 tbsp brown sugar.
# Instructions:
01 -
In a slow cooker, mix the broth, curry paste, and aromatics together. Set it on high for 2-3 hours or on low for 4-6 hours.
02 -
Use a slotted spoon to take out the aromatics, leaving the broth behind.
03 -
Stir in the mushrooms, coconut milk, and chicken. Then cook on high for an hour or low for two until the chicken's done.
04 -
Mix in sugar, lime juice, and fish sauce to suit your taste.
05 -
Top everything off with green onions and cilantro before serving.
# Notes:
01 -
Swap chicken with shrimp if you'd like.
02 -
Use tofu instead for a vegetarian option.
03 -
Adjustable to fit Whole30 requirements.