Slow Cooker Tom Kha Gai

boneless skinless chicken thighs (about 3 pounds), cut into bite-sized chunks

chicken broth

coconut milk

lemongrass stalks, trimmed and cut diagonally into 1″ pieces

red onion, cut into two chunks with the root-end trimmed but still attached (so the layers stay together). The other half can be very thinly sliced and used for garnish.

approximately 4-inch piece galangal root, peeled and cut into 1″ chunks

approximately 1-inch piece ginger root, peeled

to 12 ounces mixed mushrooms, such as shiitake, cremini or brown Shimeji (pictured above). Cut larger mushrooms into bite-sized pieces.

red thai chilies, more or less to taste, plus more, thinly sliced for garnish

kaffir lime leaves

fish sauce, more or less to taste

fresh lime juice, more or less to taste

brown sugar, more or less to taste

fresh cilantro