Description

Slow Cooker Tom Kha Soup is a fragrant and creamy Thai coconut chicken soup made with aromatic lemongrass, kaffir lime leaves, ginger, and red curry paste. This comforting soup features tender chicken thighs simmered slowly with mushrooms and a rich coconut milk broth, enhanced by fresh lime juice and cilantro for a perfect balance of tangy and savory flavors. Ideal for an easy, hands-off meal packed with authentic Thai taste.

Ingredients

Main Ingredients

1 tablespoon coconut oil
1 small onion, sliced
3 cloves garlic, minced
1-inch piece fresh ginger, sliced
2 stalks lemongrass, cut into 3-inch pieces and smashed
3–4 kaffir lime leaves, torn
1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
8 oz mushrooms, sliced
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Sliced red chilies or Thai chili for heat (optional)

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Instructions

Sauté aromatics: In a skillet over medium heat, heat the coconut oil and sauté the sliced onion, minced garlic, and sliced ginger for 2–3 minutes until fragrant and softened.
Transfer to slow cooker: Add the sautéed aromatics to the slow cooker along with the smashed lemongrass stalks and torn kaffir lime leaves.
Add main ingredients: Place the bite-sized chicken thigh pieces in the slow cooker. Pour in the chicken broth, coconut milk, and add the Thai red curry paste, fish sauce, and brown sugar. Stir gently to combine all ingredients.
Slow cook: Cover and cook on low heat for 6–7 hours or on high for 3–4 hours until the chicken is tender and flavors have melded.
Add mushrooms: In the last 30 minutes of cooking, add the sliced mushrooms to the slow cooker and continue cooking until they are tender.
Finish with fresh ingredients: Just before serving, stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning as needed.
Serve: Serve hot with extra lime wedges and sliced chilies on the side for additional heat if desired.

Notes

For a vegetarian version, substitute tofu for chicken and use vegetable broth instead of chicken broth.
Kaffir lime leaves and lemongrass are essential for authentic flavor; if unavailable, use a Thai seasoning paste as a backup.
Adjust the amount of red chili or chilies according to your heat preference.
This soup pairs well with steamed jasmine rice or crusty bread to soak up the flavorful broth.