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Salads - Soups - Sidedishes
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None
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Ingredients |
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3 14 oz. cans coconut milk (can use lite)
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4 cups vegetable or chicken broth
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1 lb. firm tofu, cubed or cooked chicken, cubed
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1 large lemongrass stalk, chopped into 1-in. pieces
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2 Tbsp. ginger, freshly grated
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3 Tbsp. lime juice
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2 tsp. curry paste
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3 Tbsp. soy sauce
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1 Tbsp. brown sugar
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8 oz. mushrooms, sliced
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3-4 Tbsp. fresh cilantro, chopped
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salt or soy sauce to taste
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Instructions |
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Place all ingredients, except the cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours or on low for 6-7 hours.
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Add the mushrooms during the last 20 minutes of cooking.
Serve with cilantro and lime wedges.
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Originally Submitted
1/21/2018
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0 Out of 5 from
0 reviews
You can add this Slow Cooker Tom Kha Gai recipe to your own private DesktopCookbook.
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