Name: Slow-Cooker Spicy Thai Shrimp Soup
Total time: 6 h
Cuisine: ThaiAsian
Ingredients: 4 scallions , white parts minced, green parts cut into 1-inch pieces; 3 garlic cloves , minced; 2 teaspoons toasted sesame oil; 7 cups chicken broth; 2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife; 1 (2-inch) piece ginger , peeled and sliced into ½-inch-thick rounds; 1 tablespoon fish sauce , plus extra for seasoning; 2 teaspoons Asian chili-garlic sauce; 1 1/2 teaspoons sugar; 1 1/2 pounds medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 8 ounces white mushrooms , trimmed and sliced thin; 1 green papaya , peeled, seeded, and shredded; 1/3 cup chopped fresh Thai or Italian basil; 1 teaspoon lime juice; 8 ounces cherry tomatoes , quartered; Salt and pepper

Why This Recipe Works

Inspired by the popular Thai soup tom yum, a sweet and spicy soup packed with herbs and spices, we set out to create a version in our slow cooker that was both light and complexly flavored, balancing hot, salty, sweet, and sour elements. Microwaving our aromatics with sesame oil allowed the ingredients to meld and the scallions to release their flavor once added to the soup. A small amount of chili-garlic sauce provided heat, and the saltiness came via fish sauce. Lemongrass was an essential ingredient in this soup, lending a subtle, fragrant lemon essence without harsh citrus notes. This dish traditionally includes shrimp, and to ensure that the shrimp didn't overcook, we added them at the end and let them cook through on high for 15 minutes. The sweet and fresh flavors of a green papaya salad seasoned with Thai basil and sesame oil made a zesty and bright topping. The final result: an easy, aromatic, and tasty Thai-style soup.

Instructions

Microwave scallion whites, garlic, and 1 teaspoon oil in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in broth, lemongrass, ginger, fish sauce, chili-garlic sauce, and sugar. Cover and cook until flavors meld, 6 to 8 hours on low or 4 to 6 hours on high.

Discard lemongrass and ginger. Stir shrimp and mushrooms into soup, cover, and cook on high until shrimp are opaque throughout, 15 to 20 minutes.

Combine papaya, basil, lime juice, and remaining 1 teaspoon oil in bowl. Stir tomatoes and scallion greens into soup. Season with salt, pepper, and extra fish sauce to taste. Serve, topping individual portions with papaya mixture.