Citrusy Tom Yum Chicken Stew With Yams & Kale (slow Cooker)

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 lime, juice of
• 1 orange, juice of
• 2 tomatoes, roughly chopped
• 1 onion, roughly chopped
• 1 red bell pepper, seeded & roughly chopped
• 5 thai chiles, stems removed
• 1 inch ginger, peeled and roughly chopped
• 2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 2 tablespoons tom yum paste
• 6 chicken breasts, bone-in & skin removed
• 1 lemongrass, peeled and pounded with a meat mallet until well-bruised
• 4 kaffir lime leaves
• 1/2 cup water
• 1 lb yam, peeled and cut into bite-size pieces
• 1/2 lb kale, chopped & stems removed
• 3 tablespoons thai basil or 3 tablespoons fresh basil, thinly sliced
• 1/2 cup cilantro, finely chopped

Recipe

• 1 combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. pulse once or twice so the mixture resembles a chunky salsa.
• 2 add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. you may need to break the lemongrass in half for it to fit in the pot- that's fine. mix lightly, and cover and cook on low for 3 hours.
• 3 after 3 hours, add the yams, nestling them underneath the chicken. cook for a further 1 1/2 hours.
• 4 finally, add the kale, basil and cilantro. increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
• 5 stir; remove & discard lemongrass & lime leaves. serve with or without rice/noodles.