Description
This Slow Cooker Tom Kha Soup is a traditional Thai coconut chicken soup bursting with vibrant flavors of galangal, lemongrass, kaffir lime leaves, and creamy coconut milk. It’s a comforting, aromatic dish perfect for slow cooking, featuring tender chicken, fragrant herbs, and a balance of spicy, sour, and sweet notes. Easy to prepare and perfect for a hearty meal.
Ingredients
Scale
Aromatics
- 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
Broth and Main Components
- 4 cups chicken broth
- 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, torn kaffir lime leaves if using, and red Thai curry paste. This mixture forms the flavor foundation of the soup.
- Add Broth: Pour the chicken broth over the aromatics in the slow cooker and stir gently to combine all ingredients evenly.
- Slow Cook Aromatics: Cover the slow cooker and set it to cook on high for 2-3 hours or on low for 4-6 hours, allowing the flavors to infuse the broth deeply.
- Strain Aromatics: After cooking, use a slotted spoon to remove and discard the solids such as onion, garlic, lemongrass, ginger, and lime leaves to ensure a smooth soup base.
- Add Protein and Mushrooms: Stir in the coconut milk, chicken pieces (or tofu/shrimp), and sliced mushrooms into the broth.
- Cook Protein: Cover and continue to cook on high for an additional hour or on low for 2 hours, until the chicken is cooked thoroughly and tender.
- Season the Soup: Stir in the brown sugar, fish sauce, and freshly squeezed lime juice. Taste the soup and adjust the seasoning to your preference balancing sweetness, saltiness, and sourness.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve warm and enjoy the rich, aromatic Thai flavors.
Notes
- If you prefer a vegetarian or vegan version, substitute chicken with tofu or shrimp alternatives and use coconut aminos instead of fish sauce.
- Galangal is traditional in Tom Kha soup, but fresh ginger can be used as a substitute if unavailable.
- Kaffir lime leaves add an authentic citrus fragrance but can be omitted if hard to find.
- Adjust the amount of curry paste and jalapeño to control the spice level according to your taste.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
