Tom Kha Gai

• Servings: 4-6
• Serve with jasmine rice

Ingredients

• Lemongrass stalks - 3, shucked
• Chicken stock - 3 cups
• Fish sauce - 1/4 cup
• Sugar - 1 TBSP
• Ginger - 2” piece, peeled and thinly sliced
• Lime peel/zest - 1 lime, thinly sliced
• Shallot - 1, thinly sliced
• Small dry chiles - 3
• Shiitake mushrooms - 1/4 lb, cut into thirds
• Rotisserie chicken - half, shredded
• Unsweetened coconut milk - 1 can (13.5 oz)
• Carrot - 1 large, minced
• Fresh lime juice - 3 TBSPs
• Cilantro - Small handful, chopped
• Scallion - 1, thinly sliced
• Basil - Small handful, chopped
• Chili oil - to taste

Instructions

1. Preheat a 4.5-quart slow cooker on high.
2. Smash the lemongrass stalks with the side of a knife and trim to fit in the slow cooker.
3. Don’t put the leftover stalks in the garbage disposal!
4. Combine the lemongrass, chicken stock, fish sauce, sugar, ginger, lime peel, shallot, chilis, and mushrooms in the slow cooker.
5. Cover and cook on High for 2.5 hours or on Low for 5 hours.
6. Prepare the rotisserie chicken by shredding the meat and discarding the skin and bones.
7. After the cook time, add the coconut milk, shredded chicken and carrot to the slow cooker.
8. Stir well and cook for an additional 30 minutes on High or 1 hour on Low.
9. After the cook time, stir in the lime juice, cilantro, scallion, and basil.
10. Add chili oil to taste and serve with jasmine rice.