Slow Cooker Thai Chicken Soup
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 cup shiitake mushrooms, sliced
- 1 cup cherry tomatoes
- 2 stalks lemongrass, cut into 2-inch pieces
- 1 inch galangal, sliced thinly
- 3 leaves kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
Instructions
- Place chicken thighs at the bottom of the slow cooker.
- Add chicken broth, coconut milk, shiitake mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves.
- Cover and cook on low for 6 hours.
- Remove the chicken, shred it, and return to the pot.
- Stir in fish sauce, lime juice, and sugar.
- Adjust seasoning with more fish sauce or lime juice if needed.
- Serve hot garnished with fresh cilantro and red chilies.
