Step 1

Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, lime leaves, red curry paste, and chicken broth to slow cooker. Stir to incorporate, then cover slow cooker with lid.

Step 2

Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, use slotted spoon to remove all aromatics, leaving broth behind.

Step 3

Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat 1 hour or low heat 2 hours, or until chicken breast pieces are cooked through.

Step 4

After cooking, add sugar, fish sauce, and lime juice. Taste and add more of each ingredient as desired. Ladle soup into serving bowls and top with sliced green onions and fresh cilantro. Serve warm.