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Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 3-7 hours
  • Total Time: 3 hours 15 minutes to 7 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Thai

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 warming up on chilly days, it combines traditional Thai ingredients like galangal, lemongrass, kaffir lime leaves, and Thai red curry paste, slow-cooked to develop deep flavors with minimal effort.

Ingredients

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

  1. Combine 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. This forms the flavorful base of the soup.
  2. Add Broth: Pour the chicken broth over the aromatics in the slow cooker and stir to combine. The broth will infuse with all the aromatic ingredients during cooking.
  3. Initial Slow Cook: Cover and cook on high for 2-3 hours or on low for 4-6 hours. This step extracts deep flavors from the aromatics into the broth.
  4. Remove Solids: After cooking, use a slotted spoon to remove and discard the solids such as onion, garlic, lemongrass, ginger, and lime leaves to keep a smooth broth.
  5. Add Coconut Milk and Protein: Stir in the coconut milk, chicken pieces (or tofu/shrimp alternatives), and sliced mushrooms. These ingredients add richness and texture to the soup.
  6. Second Slow Cook: Cover and cook on high for an additional hour or low for 2 hours, until the protein is fully cooked and the mushrooms have softened.
  7. Season and Adjust: Stir in brown sugar, fish sauce, and freshly squeezed lime juice. Taste the soup and adjust the seasoning as desired to balance sweetness, saltiness, and acidity.
  8. Serve: Ladle the soup into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve warm and enjoy the comforting flavors of Thai cuisine.

Notes

  • Galangal can be substituted with fresh ginger if unavailable, but galangal offers a more authentic flavor.
  • Kaffir lime leaves are optional, but they add a unique citrus aroma important to traditional Tom Kha.
  • For a vegan or vegetarian version, substitute chicken with tofu and use vegetable broth and coconut aminos instead of fish sauce.
  • Adjust the spice level by varying the amount and type of chili used according to your heat preference.
  • Make sure to remove all the aromatics after the first cooking phase to prevent bitter flavors in the broth.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

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