If you’re craving a bowl of soup that feels like a warm hug on a chilly day, you’re going to love this Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe. Bursting with fragrant herbs, creamy coconut milk, and tender chicken, this iconic Thai soup combines a perfect balance of spicy, sour, sweet, and savory flavors in one comforting pot. Using a slow cooker makes it incredibly easy to develop those deep, complex tastes without any fuss, leaving you with a soul-satisfying meal that feels both exotic and homey. Whether you’re a seasoned Thai food lover or trying something new, this recipe will quickly become a favorite in your weeknight rotation.
Ingredients You’ll Need
This Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe calls for a handful of simple yet essential ingredients. Each one plays a crucial role in creating the soup’s signature flavor profile, from aromatic herbs to creamy coconut milk and fresh lime juice that brightens every bite.
- ½ onion, sliced: Adds a mild sweetness and depth to the broth.
- 2 cloves garlic, chopped: Infuses the soup with robust flavor and aroma.
- ½ red jalapeño pepper, sliced (or 1-2 Thai chiles, halved): Brings gentle heat and a little kick to the dish.
- 3 slices galangal or ginger (about ¼-inch thick): Offers a fragrant citrusy-spicy note essential for authentic taste.
- 1 lemongrass stalk, pounded and cut into 2-inch pieces: Adds bright, lemony freshness to the broth.
- 10 kaffir lime leaves, torn (optional): Provides an intense lime aroma that elevates the soup’s complexity.
- 1 tbsp red Thai curry paste: Contributes heat, depth, and rich color.
- 4 cups chicken broth: The flavorful base that carries all the ingredients together.
- 2 cans (13.5 oz each) full-fat coconut milk or coconut cream: Creates the signature creamy texture and tropical sweetness.
- 1 lb chicken breasts, cut into bite-sized pieces: Tender protein that cooks perfectly in the slow cooker (or try tofu/shrimp for alternatives).
- 8 oz white mushrooms, sliced: Adds an earthy, meaty texture.
- 2-3 tbsp brown sugar or coconut sugar: Balances heat and acidity with a touch of sweetness.
- 2-3 tbsp fish sauce (or coconut aminos for a vegan option): Provides umami-rich saltiness, essential to Thai cooking.
- 2-3 tbsp freshly squeezed lime juice: Introduces zingy acidity to brighten the soup.
- Sliced green onions: For fresh, mild onion flavor as a garnish.
- Chopped fresh cilantro: Adds vibrant color and herbaceous aroma on top.
How to Make Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe
Step 1: Build the Flavor Base
Begin by layering sliced onion, chopped garlic, jalapeño, galangal or ginger, lemongrass, kaffir lime leaves if you’re using them, and red Thai curry paste right in the bottom of your slow cooker. This creates the aromatic backbone of your soup, allowing the flavors to develop slowly and deeply throughout the cooking process.
Step 2: Add the Broth
Next, pour the chicken broth over your flavor base. Give everything a little stir to combine, ensuring the curry paste is evenly dispersed. This simple step ensures your soup’s broth will be infused with the complex layers of herbs and spices that make tom kha so special.
Step 3: Slow Cook the Aromatics
Cover the slow cooker and set it to cook on high for 2 to 3 hours or on low for 4 to 6 hours. This slow simmer softens the aromatics, releasing their full flavors into the broth and creating a fragrant and inviting base for the next additions.
Step 4: Remove the Solids
Once the broth has developed its flavor, carefully use a slotted spoon to remove the pieces of onion, garlic, lemongrass, galangal, and kaffir lime leaves. Discard these solids as they have already given their all to the soup, leaving you with a perfectly flavored broth to enhance the next ingredients.
Step 5: Add Coconut Milk, Protein, and Mushrooms
Stir in the creamy coconut milk, chicken pieces, and sliced mushrooms. The coconut milk adds luscious creaminess while the chicken or your choice of protein gently cooks through alongside the mushrooms, which soak up the savory, tangy broth.
Step 6: Finish Cooking the Protein
Replace the cover and cook on high for an additional hour or on low for 2 hours. This final step ensures the chicken is tender and cooked all the way through, and the mushrooms are perfectly softened without turning mushy.
Step 7: Season and Balance Flavors
Stir in the brown sugar, fish sauce, and freshly squeezed lime juice. Taste your soup and adjust these seasonings to your liking—it’s all about that perfect harmony of sweet, salty, sour, and spicy flavors that define this dish.
Step 8: Garnish and Serve
Finally, ladle the soup into bowls and sprinkle with fresh sliced green onions and cilantro for color, brightness, and crunch. Serve hot and get ready to dive into one of the coziest, most flavorful soups you’ve ever made!
How to Serve Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe
Garnishes
For the perfect finishing touch, sliced green onions add a mild, peppery crunch while freshly chopped cilantro brings a vibrant, herbal brightness that complements the richness of the soup beautifully. If you love some extra heat, a few thin slices of fresh chili make a fantastic addition right on top.
Side Dishes
This Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe pairs wonderfully with simple steamed jasmine rice or fragrant coconut rice to soak up every drop of its delicious broth. If you want to add some crunch, serve alongside fresh cucumber salad or lightly pickled vegetables for a vibrant contrast.
Creative Ways to Present
To really impress your family or guests, consider serving the soup in coconut shells for a fun tropical vibe or in rustic bowls accompanied by bamboo chopsticks. You can also add a fresh lime wedge on the side to allow everyone to customize the citrus tang to their liking.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen even more after sitting, making it just as delicious the next day!
Freezing
This soup freezes quite well if you want to prepare it in advance. Use freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove to preserve the creamy texture.
Reheating
Reheat the soup slowly on the stove over medium-low heat, stirring occasionally to keep the coconut milk from separating. If the soup thickens too much during storage, simply add a splash of broth or water to loosen up the consistency without losing flavor or creaminess.
FAQs
Can I use a different protein in this Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe?
Absolutely! While chicken is classic, shrimp or tofu are excellent alternatives that also soak up the flavors beautifully. Just adjust the cooking times so the protein stays tender and juicy.
Is it necessary to use galangal, or can I substitute ginger?
Galangal provides a distinct citrusy-spicy flavor unique to Thai cuisine, but if you can’t find it, fresh ginger is a fine substitute. It won’t be exactly the same but will still lend wonderful warmth to the soup.
Can I make this soup vegan or vegetarian?
Yes, you can! Substitute chicken broth with vegetable broth, skip the fish sauce or replace it with soy sauce or coconut aminos, and use tofu instead of chicken. Your soup will still be rich, flavorful, and creamy.
What if I don’t have a slow cooker? Can I make this on the stove?
Definitely! You can simmer the broth and aromatics on the stove for about 30-40 minutes, then remove the solids, add coconut milk, protein, and mushrooms, and cook until the protein is done. It’s a bit faster but still delivers great flavor.
How spicy is this soup, and can I adjust the heat?
The spiciness depends on your choice of chili and how much you use. You can reduce or omit the peppers if you prefer milder soup or add extra if you love heat. The slow cooker helps mellow the spices, creating a balanced warmth rather than sharp heat.
Final Thoughts
There’s nothing quite like settling in with a bowl of Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe to remind you how comforting and vibrant soup can be. It’s easy to prepare, full of bold flavors, and a fantastic way to explore authentic Thai cuisine right from your own kitchen. Give it a try—you might just find it becomes your go-to recipe for cozy nights and happy gatherings!
Print
Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 3-7 hours (depending on slow cooker setting)
- Total Time: 3 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Description
This Slow Cooker Tom Kha Soup is a comforting Thai coconut chicken soup bursting with aromatic flavors from lemongrass, galangal, and kaffir lime leaves. Made effortlessly in a slow cooker, it combines creamy coconut milk, tender chicken, and fresh mushrooms for a rich and tangy bowl of warmth that’s perfect for any day.
Ingredients
Aromatics and Broth
- ½ onion, sliced
- 2 cloves garlic, chopped
- ½ red jalapeño pepper, sliced (or 1–2 Thai chiles, halved)
- 3 slices galangal or ginger (about ¼-inch thick)
- 1 lemongrass stalk, pounded and cut into 2-inch pieces
- 10 kaffir lime leaves, torn (optional)
- 1 tbsp red Thai curry paste
- 4 cups chicken broth
Main Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk or coconut cream
- 1 lb chicken breasts, cut into bite-sized pieces (or tofu or shrimp as alternatives)
- 8 oz white mushrooms, sliced
Seasonings and Garnishes
- 2–3 tbsp brown sugar or coconut sugar
- 2–3 tbsp fish sauce (or coconut aminos for a vegan option)
- 2–3 tbsp freshly squeezed lime juice
- Sliced green onions
- Chopped fresh cilantro
Instructions
- Prepare Aromatics: In the base of your slow cooker, combine the sliced onion, chopped garlic, sliced jalapeño, galangal (or ginger), lemongrass, kaffir lime leaves (if using), and red curry paste to build the flavor foundation of the soup.
- Add Broth: Pour the chicken broth over the aromatics in the slow cooker and stir to mix everything evenly.
- Cook Aromatics: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours, allowing the flavors to infuse the broth deeply.
- Strain Broth: After cooking, use a slotted spoon to remove and discard all solids such as onion, garlic, lemongrass, ginger, and lime leaves, leaving a fragrant broth behind.
- Add Coconut Milk and Protein: Stir in the coconut milk, chicken pieces (or tofu/shrimp), and sliced mushrooms into the broth.
- Cook Protein: Cover and cook on high for an additional hour or on low for 2 hours until the protein is fully cooked and tender.
- Season Soup: Stir in brown sugar, fish sauce, and freshly squeezed lime juice. Taste the soup and adjust the seasoning to your preference for balance of sweet, salty, and sour flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve the soup warm and enjoy its rich, comforting taste.
Notes
- For a vegetarian or vegan option, substitute chicken with tofu or shrimp and use coconut aminos instead of fish sauce.
- If galangal is unavailable, fresh ginger is a suitable substitute with a slightly different flavor profile.
- Kaffir lime leaves add an authentic citrus aroma but can be omitted if unavailable.
- Adjust the amount of red curry paste and chili peppers according to your preferred spice level.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
