Begin by heating a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the sliced shallots and sauté them for about 3-4 minutes until they become translucent and fragrant. Next, stir in the minced garlic, grated ginger, and two teaspoons of your chosen Thai curry paste, cooking for an additional 1-2 minutes until the mixture is aromatic, then transfer this flavorful base to your slow cooker.

In the same saucepan, season 4 boneless, skinless chicken thighs with salt and pepper. Over medium heat, sear the chicken for 2-3 minutes on each side until browned, which adds depth to the flavor. Once nicely browned, add the chicken thighs to the slow cooker along with the sautéed aromatics.

Next, slice two medium carrots and add them to the slow cooker, along with two large chunks of lemongrass. Pour in 6 cups of chicken broth, followed by one can of coconut milk, a tablespoon of coconut sugar, and three tablespoons of fish sauce, stirring gently to combine.

Drop in three sprigs of cilantro and 2-3 kaffir lime leaves for an aromatic infusion of flavor. Cover the slow cooker and set it to cook on high for 3-4 hours.

One hour before your soup is ready to serve, add the second can of coconut milk and 6-10 thickly sliced shiitake or cremini mushrooms to the soup.

When cooking time is up, carefully remove the cilantro, lemongrass, and lime leaves from the soup. Transfer the cooked chicken thighs onto a cutting board and shred them using two forks. Return the shredded chicken back to the slow cooker.

Ladle the rich and fragrant soup into bowls, and garnish each serving with freshly chopped cilantro and sliced green onions. Include lime wedges on the side.