Description

This Slow Cooker Tom Kha Soup is a comforting and flavorful Thai coconut chicken soup made with aromatic herbs, creamy coconut milk, and tender chicken. Perfect for a cozy meal, it combines the bright tastes of lemongrass, galangal, kaffir lime leaves, and Thai curry paste with a balance of sweet, sour, and savory flavors.

Ingredients

Aromatics and Base

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

Soup Liquids

4 cups chicken broth
2 cans (13.5 oz each) full-fat coconut milk or coconut cream

Protein and Vegetables

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

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Instructions

Prepare the Aromatics: In the base of your slow cooker, combine sliced onion, chopped garlic, sliced jalapeño, galangal (or ginger), lemongrass, kaffir lime leaves (if using), and red curry paste to build the flavor foundation.
Add Broth: Pour the chicken broth over the aromatics in the slow cooker. Stir gently to combine all ingredients.
First Cooking Stage: Cover and cook on high for 2-3 hours or low for 4-6 hours until the flavors infuse the broth.
Remove Solids: After cooking, use a slotted spoon to remove and discard the solids including onion, garlic, lemongrass, ginger, and lime leaves to leave a clear broth.
Add Coconut Milk and Protein: Stir in the coconut milk, chicken pieces (or tofu/shrimp), and sliced mushrooms into the broth.
Second Cooking Stage: Cover and cook on high for an additional hour or on low for 2 hours until the chicken or chosen protein is fully cooked.
Season the Soup: Stir in brown sugar, fish sauce, and freshly squeezed lime juice; then taste and adjust the seasoning as needed to balance sweet, salty, and sour flavors.
Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro. Serve warm and enjoy your comforting Thai coconut soup.

Notes

You can substitute chicken with tofu or shrimp for a vegetarian or pescatarian version.
If kaffir lime leaves are unavailable, the soup will still taste great without them.
Adjust the amount of red curry paste and chilies based on your preferred spice level.
Use full-fat coconut milk for the richest, creamiest texture.
For a vegan version, substitute chicken broth with vegetable broth and use coconut aminos instead of fish sauce.