Slow Cooker Tom Kha (Print Version)

# Ingredients:

01 - 3 slices of galangal or ginger.
02 - 1/2 red jalapeño or Thai chiles.
03 - 1 tablespoon of red curry paste.
04 - 1 lemongrass stalk.
05 - 1/2 an onion, sliced.
06 - 10 lime leaves (optional).
07 - 2 13.5-ounce cans of coconut milk.
08 - 4 cups of chicken broth.
09 - 2 cloves of garlic, chopped.
10 - 8 ounces of sliced mushrooms.
11 - 2 small chicken breasts.
12 - 2-3 tablespoons of fish sauce.
13 - Green onions for topping.
14 - 2-3 tablespoons of lime juice.
15 - Cilantro for garnish.
16 - 2-3 tablespoons of brown sugar.

# Instructions:

01 - Toss broth, curry paste, and aromatics into your slow cooker. Let it cook for 2-3 hours on high or 4-6 hours on low.
02 - Use a slotted spoon to scoop out the aromatics so you're left with just the broth.
03 - Pour in coconut milk, toss in the chicken and mushrooms. Cook another hour on high or two hours on low until the chicken's done.
04 - Mix in enough brown sugar, lime juice, and fish sauce to suit your taste.
05 - Top it with cilantro and green onions, then enjoy.

# Notes:

01 - Swap chicken for shrimp if you'd like.
02 - You can use tofu to make it vegetarian.
03 - Easily adjust to Whole30 standards.

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