Name: Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
Prep time: 15 min
Cook time: PT-479721H16M49S
Total time: PT-479721H16M49S
Ingredients: 1/2 onion, sliced; 2 cloves garlic, chopped; 1/2 red jalapeño pepper, sliced (or a couple of Thai chiles, halved); 3 quarter-inch slices galangal or ginger; 1 lemongrass stalk, pounded with the side of a knife, cut into 2-inch-long pieces; 10 lime leaves, torn (optional); 1 tablespoon red curry paste; 4 cups chicken broth (see Notes); 2 (13.5-ounce) cans full-fat coconut milk or coconut cream; 2 small chicken breasts (approximately 1 pound), cut into bite-sized pieces (see Notes for alternatives); 8 ounces white mushroom caps, sliced; 2-3 tablespoons brown sugar or coconut sugar (see Notes); 2-3 tablespoons fish sauce, plus more to taste; 2-3 tablespoons freshly squeezed lime juice; 2-3 green onions, thinly sliced; Chopped fresh cilantro, for garnish

Description

This Slow Cooker Tom Kha Soup is a rich and creamy take on the traditional Thai coconut chicken soup. Infused with the aromatic flavors of lemongrass, galangal, and lime leaves, this soup offers a perfect balance of creamy coconut milk, tender chicken, and a touch of heat from the red curry paste and chiles. The addition of fresh lime juice, fish sauce, and brown sugar adds layers of complexity, creating a harmonious blend of sweet, sour, salty, and spicy flavors.

Ingredients

Scale

1/2 onion, sliced
2 cloves garlic, chopped
1/2 red jalapeño pepper, sliced (or a couple of Thai chiles, halved)
3 quarter-inch slices galangal or ginger
1 lemongrass stalk, pounded with the side of a knife, cut into 2-inch-long pieces
10 lime leaves, torn (optional)
1 tablespoon red curry paste
4 cups chicken broth (see Notes)
2 (13.5-ounce) cans full-fat coconut milk or coconut cream
2 small chicken breasts (approximately 1 pound), cut into bite-sized pieces (see Notes for alternatives)
8 ounces white mushroom caps, sliced
2–3 tablespoons brown sugar or coconut sugar (see Notes)
2–3 tablespoons fish sauce, plus more to taste
2–3 tablespoons freshly squeezed lime juice
2–3 green onions, thinly sliced
Chopped fresh cilantro, for garnish

Instructions

Prepare the Aromatics:
In your slow cooker, add the sliced onion, chopped garlic, sliced jalapeño or Thai chiles, galangal or ginger slices, lemongrass pieces, lime leaves (if using), and red curry paste. Pour in the chicken broth and stir to combine. Cover the slow cooker with the lid.
Cook the Base:
Cook the mixture on high heat for 2 to 3 hours, or on low heat for 4 to 6 hours, allowing the flavors to meld together. Once the cooking time is up, use a slotted spoon to remove all the aromatics, leaving only the flavorful broth behind.
Add Coconut Milk and Chicken:
Add the coconut milk or coconut cream, bite-sized chicken pieces (or tofu or shrimp, if using), and sliced mushrooms to the slow cooker. Continue cooking on high heat for 1 hour, or on low heat for 2 hours, until the chicken is cooked through and tender.
Season and Serve:
After cooking, stir in the brown sugar, fish sauce, and lime juice. Taste the soup and adjust the seasoning by adding more sugar, fish sauce, or lime juice as desired.
Garnish and Serve:
Ladle the soup into serving bowls and top with sliced green onions and fresh cilantro. Serve the soup warm, and enjoy the rich, creamy, and aromatic flavors of this Thai classic.

Prep Time: 15 minutes
Cook Time: 3-4 hours

Nutrition

Calories: 350