Imposter Tom Kha Gai

 I can't find a good Asian grocer around here that carries fresh produce. I can't find another grocer that carries lemongrass, galangal, or lime leaves. So I found a way to fake it. Not quite the same taste, but still pretty good.

This version is pepper, tomato, and potato free.

And cilantro free. I hate the devil weed. Add it if you want but it's not going to get listed in the ingredients.

Imposter Tom Kha Gai, slow cooker style

1 T. butter

1/3 c. onion, minced

1/2 c. sliced mushrooms

1 t. minced garlic

2 t. fresh minced ginger

1 c. white yam, peeled and diced

1 c. carrots, sliced

1 small can sliced water chestnuts

2 T. chicken bouillon

1 t. ground black pepper

1 t. salt

1 T. lime ponzu OR 2 t. soy sauce and 1 t. lime juice

2 T. lemon juice

2 sprigs fresh thai basil

1 c. cooked chicken, diced OR cooked shrimp

1 14-18 oz can coconut milk (not the sweet dessert kind but the cooking kind)

OPTIONAL:

1/4 c. chopped peppers - red bell, jalapeño, thai chili, or whatever

1/2 c. chopped broccoli

1/2 c. sliced zucchini

1/3 c. fresh spinach

1/2 c. chopped kale

1/2 c. chopped chayote squash (stays crispy!)

Heat crock pot on high. Add butter, onion, mushrooms, garlic, and ginger. Let cook for an hour, stirring about halfway through.

Add yams, carrots, water chestnuts, chicken bouillon, salt and pepper. Add just enough boiling water to cover. Cook for 2-3 hours, until vegetables are soft.

Stir in remaining ingredients and whatever optional ones you want to add. Add more hot water if needed. Cover and cook for one more hour, until hot through and all vegetables are cooked.

Serve with rice and garnishes like chopped green onions, chopped hot chilies, chopped peanuts, fresh thai basil leaves, and lime wedges.

Makes between 4 and 10 1.5 cup servings, depending on how many extra vegetables you add and how much extra broth and/or water you add.