Martha Stewart'S Slow-Cooker Tom Kha Gai Recipe

Name: Martha Stewart'S Slow-Cooker Tom Kha Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lemongrass stalks, tough outer layers removed; 3 cups low-sodium chicken broth, store-bought or homemade; 1/4 cup fish sauce; 1 tablespoon sugar; 1 (2-inch) piece fresh galangal or ginger, peeled and thinly sliced; 6 kaffir lime leaves, halved, or 6 strips lime zest with a vegetable peeler; 1 shallot, thinly sliced; 3 Thai bird chiles; 1 1/2 pounds pounds boneless, skinless chicken thighs, cut into 1/2-inch strips; 4 ounces shiitake mushrooms, stemmed, thinly sliced; 1 can (13.5 ounces) unsweetened coconut milk; 1 large carrot, finely chopped; 3 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro plus more for garnish; 2 tablespoons chopped Thai basil, plus more leaves for garnish; 1 scallion, thinly sliced; Chili oil sauce, for serving

Servings: persons

3 lemongrass stalks, tough outer layers removed
3 cups low-sodium chicken broth, store-bought or homemade
1/4 cup fish sauce
1 tablespoon sugar
1 (2-inch) piece fresh galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves, halved, or 6 strips lime zest with a vegetable peeler
1 shallot, thinly sliced
3 Thai bird chiles
1 1/2 pounds pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
4 ounces shiitake mushrooms, stemmed, thinly sliced
1 can (13.5 ounces) unsweetened coconut milk
1 large carrot, finely chopped
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro plus more for garnish
2 tablespoons chopped Thai basil, plus more leaves for garnish
1 scallion, thinly sliced
Chili oil sauce, for serving

1
Preheat a 4-quart slow cooker.
2
On a cutting board, using the side of a chef's knife, lightly smash lemongrass. Combine lemongrass, broth, fish sauce, sugar, galangal, lime leaves, shallot, chiles, chicken, and mushrooms in the slow cooker. Cover and cook on high until chicken is cooked through, about 2 1/2 hours (or on low for 5 hours).
3
Add coconut milk and carrot, and cook on high 30 minutes longer (or on low for 1 hour). Stir in lime juice, cilantro, basil, and scallion. Top with cilantro and basil, and serve with chili oil sauce.
4
Tip: Chili oil sauce-a mixture of ground dried chiles, soybean oil, garlic, and sesame oil-is sold in Asian markets and even many supermarkets. It can be used in any recipe that calls for red-pepper flakes.

785

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lemongrass stalks, tough outer layers removed, 3 cups low-sodium chicken broth, store-bought or homemade, 1/4 cup fish sauce, 1 tablespoon sugar, and more.

Yes, Martha Stewart'S Slow-Cooker Tom Kha Gai falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart'S Slow-Cooker Tom Kha Gai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions