Description
This Slow Cooker Tom Kha Soup is a fragrant and creamy Thai coconut chicken soup that combines aromatic herbs, spices, and tender chicken in a luscious coconut milk broth. Perfect for a comforting and flavorful meal, this recipe uses a slow cooker to develop deep flavors with minimal effort, making it an ideal dish for busy days or cozy dinners.
Ingredients
Scale
Aromatics
- 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
Broth and Base
- 4 cups chicken broth
- 2 cans (13.5 oz each) full-fat coconut milk or coconut cream
Main Protein and Vegetables
- 1 lb chicken breasts, cut into bite-sized pieces (or tofu or shrimp as alternatives)
- 8 oz white mushrooms, sliced
Seasonings
- 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
Garnish
- Sliced green onions
- Chopped fresh cilantro
Instructions
- Prepare Aromatics: In the base of your slow cooker, combine sliced onion, chopped garlic, sliced jalapeño, galangal or ginger slices, pounded lemongrass stalk pieces, torn kaffir lime leaves if used, and red Thai curry paste to create a fragrant flavor foundation.
- Add Broth: Pour the 4 cups of chicken broth over the aromatics in the slow cooker. Stir gently to combine the ingredients and distribute the curry paste evenly.
- Cook Aromatics: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours to allow the flavors to infuse the broth fully.
- Remove Solids: Once the aromatics have infused the broth, use a slotted spoon to carefully remove and discard the solids such as onion, garlic, lemongrass, ginger, and lime leaves for a smooth soup base.
- Add Coconut Milk, Protein, and Mushrooms: Stir in the coconut milk or cream, the bite-sized chicken pieces (or your preferred alternative like tofu or shrimp), and the sliced white mushrooms into the infused broth.
- Cook Protein: Cover and cook on high for an additional hour or on low for 2 hours until the chicken (or alternative protein) is fully cooked and tender.
- Season Soup: Stir in the brown sugar or coconut sugar, fish sauce or coconut aminos, and freshly squeezed lime juice. Taste the soup and adjust seasoning as desired to balance sweet, salty, and sour flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve warm for a comforting meal.
Notes
- Kaffir lime leaves add authentic flavor but can be omitted if unavailable.
- Adjust the spice level by varying the amount of jalapeño or replacing it with milder peppers.
- For a vegan or vegetarian version, substitute chicken broth with vegetable broth and use tofu instead of chicken.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Galangal has a sharper, more citrusy flavor compared to ginger; fresh galangal is preferable if available.
