Slow Cooker Chicken Soup with Chiles, Coconut Milk, and Lime

Name: Slow Cooker Chicken Soup with Chiles, Coconut Milk, and Lime
Ingredients: 4 bone-in, skin-on chicken thighs; Kosher salt; 1 tablespoon vegetable oil; 2 shallots, minced; 2 tablespoons minced fresh ginger; 2 tablespoons minced lemongrass, from the tender, pale inner layers (use the bottom 4 inches or so, from 1 or 2 stalks); 1 teaspoon red curry paste; 2 Thai (bird's-eye) chiles, minced; 2 cups thinly sliced stemmed fresh shiitake mushrooms (½ pound); 1½ quarts chicken broth; 2 tablespoons fish sauce; 1 (14-ounce) can coconut milk; 2 tablespoons freshly squeezed lime juice; Thinly sliced carrot rounds, for garnish; Thinly sliced scallions (white and light green parts only), for garnish; Fresh cilantro leaves, for garnish; Torn fresh mint leaves, for garnish

gardenandgun.com

This flavor-packed soup from chef Hugh Acheson is ready when you are

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Ingredients

4 bone-in, skin-on chicken thighs
Kosher salt
1 tablespoon vegetable oil
2 shallots, minced
2 tablespoons minced fresh ginger
2 tablespoons minced lemongrass, from the tender, pale inner layers (use the bottom 4 inches or so, from 1 or 2 stalks)
1 teaspoon red curry paste
2 Thai (bird's-eye) chiles, minced
2 cups thinly sliced stemmed fresh shiitake mushrooms (½ pound)
1½ quarts chicken broth
2 tablespoons fish sauce
1 (14-ounce) can coconut milk
2 tablespoons freshly squeezed lime juice
Thinly sliced carrot rounds, for garnish
Thinly sliced scallions (white and light green parts only), for garnish
Fresh cilantro leaves, for garnish
Torn fresh mint leaves, for garnish