Description
This Slow Cooker Tom Kha Soup is a rich and creamy Thai-inspired coconut chicken soup infused with aromatic herbs like lemongrass, galangal, and lime leaves, balanced perfectly with red curry paste, lime juice, and fish sauce. It’s a comforting, flavorful dish that’s easy to make using a slow cooker, ideal for busy days or when you want to enjoy authentic Thai flavors with minimal effort.
Ingredients
Soup Base
- 1 cup white onion slices (approximately 1 small white onion)
- 1 tablespoon chopped fresh garlic (approximately 3 large cloves)
- ½ red jalapeño pepper (sliced; or 1-2 Thai chiles, halved)
- 3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)
- 1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces)
- 10 lime leaves (torn, optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
Main Ingredients
- 2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)
- 1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)
- 8 ounces white mushroom caps (sliced)
Seasonings and Garnishes
- 2 tablespoons brown sugar (or coconut sugar, plus more to taste)
- 2 tablespoons fish sauce (plus more to taste)
- 2 tablespoons fresh lime juice (plus more to taste)
- Thinly sliced green onions (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- Prepare the Soup Base: In the slow cooker, combine 1 cup white onion slices, 1 tablespoon chopped fresh garlic, ½ red jalapeño pepper slices, 3 slices of fresh galangal, 1 stalk lemongrass cut into 2-inch pieces, 10 torn lime leaves, 1 tablespoon red Thai curry paste, and 4 cups chicken broth. Stir well to incorporate all ingredients.
- Cook Base Mixture: Place the lid on the slow cooker and cook this mixture on HIGH for 3 hours, or LOW for 6 hours, stirring occasionally to meld the flavors.
- Remove Aromatic Solids: Once cook time is complete, use a slotted spoon to carefully remove the solid ingredients like onion, galangal, lemongrass, lime leaves, and jalapeño, leaving the flavorful broth behind in the slow cooker.
- Add Coconut Milk, Chicken, and Mushrooms: Pour in 2 cans of full-fat coconut milk at room temperature, add 1 pound of bite-sized chicken breast pieces, and 8 ounces of sliced white mushrooms. Stir gently to mix all components evenly.
- Cook Chicken and Mushrooms: Replace the lid and cook on HIGH for 1 hour or on LOW for 2 hours until the chicken is fully cooked and mushrooms are tender.
- Season Soup: Once chicken is cooked, add 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice to the slow cooker. Stir well and taste the soup; adjust the brown sugar, fish sauce, and lime juice to your preference for a balanced sweet, salty, and tangy flavor.
- Serve and Garnish: Ladle the soup into serving bowls and garnish each with thinly sliced green onions and freshly chopped cilantro. Serve immediately while hot to enjoy the full aromatic experience.
Notes
- Using full-fat coconut milk or coconut cream gives the soup a rich and creamy texture that’s characteristic of authentic Tom Kha.
- If galangal is unavailable, fresh ginger can be used as a substitute, though the flavor will be slightly different.
- Chicken broth can be homemade or store-bought; low sodium is preferable to control salt content.
- Adjust the heat by adding more or fewer chiles according to your spice tolerance.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, increasing mushrooms or adding tofu instead.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
