Thai home cooking used to be a mystery to me since I had a hard time finding a few commonly used ingredients, like lemongrass, galangal, and lime leaves. Lemongrass has been easier to find recently, and I’ve come to love its floral, lemony aroma.
Place the chicken in a 4 quart slow cooker with the stock, mushrooms, garlic, zest and juice from 1 of the limes, chile, ginger, fish sauce, honey, sea salt, and black pepper.
Place the lemongrass on a cutting board. Lay a flat side of your knife over the stalks. Hit your fist firmly on the knife, bruising the lemongrass. Do this a few times until the stalk is smashed in several places. Transfer the lemongrass to the slow cooker.
Cover and cook on low for 6-7 hours (or 3-4 on high).
Remove the chicken from the cooker, shred into small pieces and return them to the pot. Stir in the coconut milk, snow peas, and 1/3 cup of cilantro. Cover and cook for another 15 minutes. Cut the remaining lime into wedges.
Remove the lemongrass stalks. Taste and add more salt and lime, if necessary. Serve with a sprinkle of cilantro, green onions and lime wedges
If you can find galangal, use that in place of the fresh ginger. You can also use 2 teaspoons of lemongrass paste in place of the fresh lemongrass.