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
Scale
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.
