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Slow Cooker Tom Kha Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 47 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Thai
  • Diet: Gluten Free

Description

This Slow Cooker Tom Kha Soup is a creamy, aromatic Thai coconut soup featuring tender chicken, mushrooms, and a flavorful broth infused with lemongrass, galangal, kaffir lime leaves, and Thai chilies. Perfect for a comforting meal, it requires minimal prep and slow cooking to develop deep, vibrant flavors.

Ingredients

Soup Ingredients

  • 1 pound boneless, skinless chicken thighs or breasts, sliced
  • 4 cups chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup mushrooms, sliced (shiitake or button)
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed
  • 3–4 slices fresh galangal or ginger
  • 3 kaffir lime leaves, torn
  • 2–3 Thai chilies, whole or sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • ½ cup cherry tomatoes, halved
  • ¼ cup chopped cilantro
  • Optional garnish: green onions and extra lime wedges

Instructions

  1. Prepare the broth base: In your slow cooker, combine chicken broth, lemongrass pieces, galangal or ginger slices, kaffir lime leaves, and Thai chilies. Stir in fish sauce and brown sugar to balance the flavors.
  2. Add chicken and mushrooms: Place the sliced chicken and mushrooms into the slow cooker. Cover and cook on low heat for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.
  3. Remove aromatics: Once the cooking time is complete, carefully remove the lemongrass, kaffir lime leaves, and galangal slices from the soup to avoid overwhelming flavors.
  4. Add coconut milk and fresh ingredients: Stir in the coconut milk, lime juice, and cherry tomatoes. Let the soup warm through on low heat for an additional 15–20 minutes to meld the flavors.
  5. Adjust seasoning and serve: Taste the soup and adjust seasoning with extra fish sauce or lime juice if desired. Serve hot, garnished with chopped cilantro, green onions, and lime wedges for added freshness.

Notes

  • For a vegetarian variation, substitute chicken with tofu and use vegetable broth instead of chicken broth.
  • Add bok choy, baby corn, or other vegetables to make the soup heartier and more colorful.
  • The flavors deepen beautifully when the soup is left to sit overnight, making it ideal for leftovers.
  • Ensure not to eat the lemongrass, galangal, and lime leaves, as these are for flavoring only and should be removed before serving.

Find it online: https://slsrecipes.com/slow-cooker-tom-kha-soup-recipe/