Ingredients:

  • 2 stalks (60g) lemongrass, bruised and cut into 2-inch pieces
  • 2 tbsp (15g) galangal, thinly sliced
  • 4-6 leaves (2g) kaffir lime leaves, torn
  • 3 cloves (9g) garlic, smashed
  • 1 tbsp (15ml) fish sauce
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz (225g) oyster mushrooms, halved
  • 1 medium (110g) onion, sliced
  • 3 cups (710ml) low-sodium chicken broth
  • 1 can (400ml) full-fat coconut milk
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (12g) brown sugar
  • 2 stalks (10g) green onion, sliced
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Place the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and smashed garlic at the bottom of the slow cooker.
  2. Layer the chicken thighs and sliced onions on top, then pour in the chicken broth and fish sauce, ensuring the meat is mostly submerged.
  3. Cover and cook on High for 3–4 hours or Low for 6–7 hours until the chicken is tender.
  4. Stir in the oyster mushrooms and cook for an additional 30 minutes on high.
  5. Just before serving, stir in the coconut milk, lime juice, and brown sugar until the broth is a consistent, creamy white.
  6. Taste and adjust the lime or fish sauce to balance the salt and acid. Garnish with sliced green onions and chopped cilantro.