Active Time

　　10 minutes

　　Total Time

　　6 hours on low, 2 hours on high

　　Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

　　

Ingredients

Serves 4–6

　　6 cups chicken stock

　　1 stalk lemongrass, trimmed and cut into thin slices

　　Rind of 1 key lime

　　2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)

　　1 cup quartered button mushrooms

　　3 to 5 Thai chiles, thinly sliced

　　1 pound medium shrimp

　　1/4 cup fish sauce

　　1/2 cup freshly squeezed lime juice

　　1/4 cup palm sugar

　　Cilantro, for garnish

　　

Step 1

In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.

　　

Step 2

Cook on low for 6 hours, or on high for 2 hours.

　　

Step 3

Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.

　　

Step 4

Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

　　Serving Tip

　　A common seasoning used in Thai cuisine, lemongrass is meant to add flavor. It shouldn't be eaten by itself. If you are having guests, be sure to inform them of this, as the pieces can be quite rough on the throat if swallowed.

　　![Thai Slow Cooker Cookbook] (https://vulcan.condenastdigital.com/epi/photos/57a3b35ee4f9cea06c2638df/master/pass/thai-slow-cooker-cookbook-classic-thai-favorites-made-simple-080416.jpg)From Thai Slow Cooker Cookbook © 2015 by Rockridge Press. Reprinted with permission of Rockridge Press.Buy the full book from Amazon.