Chicken Soup, Thai Style

Put your slow cooker to work tonight on this light, flavorful coconut-and-chicken soup. It’s from the new Martha Stewart’s Slow Cooker, which is filled with 110 creative recipes to get more use out of one of America’s most beloved kitchen appliances. —Alison Ashton

TOM KHA GAI

Preheat slow cooker. Remove tough outer layers from 3 stalks lemongrass (available at many supermarkets) or substitute zest of 2 lemons. Using the side of a chef’s knife, lightly smash lemongrass to bruise it and release its flavorful essential oils. In the slow cooker, combine lemongrass;

3 cups low-sodium chicken broth

;¼cup fish sauce or soy sauce;

1 Tbsp sugar;

1 (2-inch) piece ginger, peeled and thinly sliced;

6 strips lime zest;

1 thinly sliced shallot ;

3 Thai bird or serrano chiles ;

1½lb skinless, boneless chicken thighs, cut into ½-inch strips;

and 4 oz shiitake mushrooms, stemmed and thinly sliced. Cover and cook on high

2½ hours (or low 5 hours) or until chicken is cooked through.

Add 1 (13.5-oz) can unsweetened coconut milk and 1 finely chopped large carrot; cook on high 30 minutes longer (or on low 1 hour). Stir in 3 Tbsp lime juice, ¼ cup chopped cilantro, 2 Tbsp chopped Thai basil (or basil, mint and tarragon) and 1 thinly sliced green onion. Top with additional herbs. Garnish with thinly sliced red and yellow bell peppers, if desired. Serve with chile oil sauce. Serves 6.