Description
Some time in the slow cooker creates a warm and savory soup.
Ingredients
Scale
- 3 lemongrass stalks, use bottom 7 inches only, discard tough outer layer/eaves and cut tender core on a bias into 2-inch lengths
- 3 cups low-sodium chicken stock, store-bought or homemade
- 3 tbsp fish sauce
- 1 tbsp palm or light brown sugar
- 1 (2 inch) piece fresh galangal or ginger, peeled and thinly sliced
- 6 kaffir lime leaves, stems removed and crushed slightly or 6 strips lime zest with a vegetable peeler
- 2 large shallots, smashed in a mortar and pestle
- 3 Thai bird chilies, for greater heat, smash until just broken
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1/2-inch bite sized pieces
- 3 oz shiitake mushrooms, stemmed, thinly sliced
- 2 oz oyster mushrooms, torn into bite size pieces
- 1 can (13.5 oz) unsweetened coconut milk
- 1 large carrot, thinly sliced
- 3 tbsp (or to taste) fresh lime juice
- 1/4 cup chopped fresh cilantro plus more for garnish
- 2 tbsp chopped Thai basil, plus more leaves for garnish
- 1 scallion, thinly sliced
- Chili oil sauce, for serving
Instructions
- Prepare lemongrass stalks, then use a mortar and pestle to lightly smash the lemongrass pieces.
- Place all the ingredients from lemongrass to mushrooms in a slow cooker. Cover and cook on low heat for 5 hours or on high heat for 2 1/2 hours.
- Uncover, add the coconut milk and carrot slices. Stir and cover, cooking for an additional 1 hour on low or 30 minutes on high. Uncover again, and stir in the lime juice, cilantro, thai basil, and scallions.
- Serve with additional sides like cilantro, basil, lime wedges, and chili oil. Can be eaten as a soup or over jasmine rice.