Slow-Cooker Thai Chicken and Coconut Soup

Name: Slow-Cooker Thai Chicken and Coconut Soup
Yield: Serves 6 to 8
Cuisine: Asia, Asian, Thai
Ingredients: 2 , onions, chopped fine; 6 , garlic cloves, minced; 2 tablespoons, grated fresh ginger; 2 tablespoons, vegetable oil; 4 cups, chicken broth; 2 , (13.5-ounce) cans coconut milk; 2 , lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife; 2 , carrots, peeled and sliced ¼ inch thick; 3 tablespoons, fish sauce, plus extra for seasoning; 10 , sprigs fresh cilantro, plus leaves for serving; 1 1/2 pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 8 ounces, white mushrooms, trimmed and sliced thin; 3 tablespoons, lime juice, plus lime wedges for serving; 1 tablespoon, sugar; 2 teaspoons, Thai red curry paste; 2 , scallions, sliced thin

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By Meaghen Walsh

For this slow-cooker recipe, we were inspired by tom kha gai, a Thai chicken soup that is famous for its balance of sweet, spicy, and sour flavors.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME4 to 5 hours on low

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

For this slow-cooker recipe, we were inspired by tom kha gai, a Thai chicken soup that is famous for its balance of sweet, spicy, and sour flavors. Though recipes for this soup usually call for ingredients such as galangal, makrut lime leav...

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