Tom Kha Slow Cooker (Print Version)

# Ingredients:

01 - 1/2 onion, thinly cut.
02 - 2 cloves garlic, diced.
03 - 1/2 red jalapeño or Thai chilies.
04 - 3 slices galangal or ginger.
05 - 1 stalk lemongrass.
06 - 10 lime leaves (if you have them).
07 - 1 tablespoon red curry paste.
08 - 4 cups chicken broth.
09 - 2 13.5-ounce cans coconut milk.
10 - 2 small chicken breasts.
11 - 8 ounces mushrooms, cut up.
12 - 2-3 tablespoons brown sugar.
13 - 2-3 tablespoons fish sauce.
14 - 2-3 tablespoons lime juice.
15 - Green onions to top.
16 - Cilantro to sprinkle on top.

# Instructions:

01 - Mix fragrant ingredients, curry paste and broth in slow cooker. Let it go on high 2-3 hours or low 4-6 hours.
02 - Take out all the chunky bits with a slotted spoon, keeping just the liquid.
03 - Pour in coconut milk, add chicken and mushrooms. Cook on high 1 hour or low 2 hours till chicken's fully done.
04 - Stir in sugar, fish sauce and lime juice according to your preference.
05 - Scatter green onions and cilantro on top before eating.

# Notes:

01 - Try it with shrimp instead of chicken.
02 - Works great as a meatless meal with tofu.
03 - You can make it Whole30 friendly.

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