Martha Stewarts Slow Cooker Tom Kha Gai

Ingredients

• 3 lemongrass stalks, tough outer layers removed
• 3 cups low-sodium chicken broth, store-bought or homemade
• 1/4 cup fish sauce
• 1 tablespoon sugar
• 1 (2-inch) piece fresh galangal or ginger, peeled and thinly sliced
• 6 kaffir lime leaves, halved, or 6 strips lime zest with a vegetable peeler
• 1 shallot, thinly sliced
• 3 Thai bird chiles
• 1 1/2 pounds pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
• 4 ounces shiitake mushrooms, stemmed, thinly sliced
• 1 can (13.5 ounces) unsweetened coconut milk
• 1 large carrot, finely chopped
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish
• 2 tablespoons chopped Thai basil, plus more leaves for garnish
• 1 scallion, thinly sliced
• Chili oil sauce, for serving

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