Cooked - Slow Cooker Tom Kha Gai

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Slow Cooker Tom Kha Gai

12.0

8 boneless skinless chicken thighs (about 3 pounds), cut into bite-sized chunks

1 quart (4 cups) chicken broth

4 (14 oz) cans coconut milk

3 lemongrass stalks, trimmed and cut diagonally into 1″ pieces

½ red onion, cut into two chunks with the root-end trimmed but still attached (so the layers stay together). The other half can be very thinly sliced and used for garnish.

1 approximately 4-inch piece galangal root, peeled and cut into 1″ chunks

1 approximately 1-inch piece ginger root, peeled

10 to 12 ounces mixed mushrooms, such as shiitake, cremini or brown Shimeji (pictured above). Cut larger mushrooms into bite-sized pieces.

10 red thai chilies, more or less to taste, plus more, thinly sliced for garnish

8 kaffir lime leaves

¼ cup fish sauce, more or less to taste

¼ cup fresh lime juice, more or less to taste

1 tablespoon brown sugar, more or less to taste

Fresh cilantro

In a slow cooker, combine chicken, chicken broth, coconut milk, lemongrass, red onion chunks, galangal, mushrooms and thai chilies.
Stack kaffir lime leaves and lightly bruise with the back of a knife.
Add kaffir lime leaves to pot with other ingredients.
Cover and cook on high for 2 ½ to 3 hours or until chicken is cooked through.
Add fish sauce, lime juice, and brown sugar to taste.
Divide among serving bowls, discarding any chunks of lemongrass, galangal or ginger or lime leaves you might come across.
Garnish with sliced thai chilies, sliced red onion, and fresh cilantro.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 79 weeks ago

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