Tom Kha

This is my go to recipe if I am sick, or just need a warm hearty, meal and have no energy to do so. Who doesn’t love a recipe where you can dump everything into a pot and walk away?! I would say the hardest part of this meal is planning, as I do not commonly have these ingredients on hand. However, if you are headed to the store, make a list, and get started!

Take out your slow cooker and place all the ingredients, expect the chicken, fresh cilantro, and mushrooms into the pot. You don’t want to add the mushrooms or cilantro early on as they will get mushy and brown. Stir the ingredients together, making sure they are thoroughly mixed, then add the chicken. Cover and cook on high for 3-4 hours or on low for 6-7 hours.

Add the mushrooms during the last 20 minutes of cooking to allow them to soften and cook slightly. Once complete, shred the chicken, and ladle the soup into a bowl. Top with cilantro, if using, and serve!

Ingredients

3 14 oz cans of coconut milk

4 cups of chicken broth

1 pound of chicken

1 large lemongrass stalk, chopped into 1 1/2 inch pieces

2 tbsp ginger, freshly grated

3 tbsp fresh lime juice

2 tsp curry paste

3 tbsp of fish sauce

1 tbsp brown sugar

8 ounces mushrooms, sliced

Cilantro, optional

Salt or soy sauce to taste

Take out your slow cooker and place all the ingredients, expect the chicken, fresh cilantro, and mushrooms into the pot. Stir the ingredients together, then add the chicken. Cover and cook on high for 3-4 hours or on low for 6-7 hours.

Add the mushrooms during the last 20 minutes of cooking. Once complete, shred the chicken, and ladle the soup into a bowl. Top with cilantro, if using, and serve!

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