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Slow Cooker Tom Kha Soup Recipe

Slow Cooker Tom Kha Soup Recipe
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★★★★★

4.8 from 25 reviews

This Slow Cooker Tom Kha Soup is a creamy, tangy, and flavorful Thai coconut chicken soup made effortlessly in a slow cooker. Featuring aromatic ingredients like galangal, lemongrass, and lime leaves, paired with tender chicken, coconut milk, and mushrooms, it offers a comforting and light yet filling meal perfect for any day.

Ingredients

Scale

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 Garnish

  • 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

  1. Prepare the soup base: Add the white onion slices, chopped garlic, sliced red jalapeño pepper, fresh galangal slices, pounded lemongrass pieces, torn lime leaves, red Thai curry paste, and chicken broth to the slow cooker. Stir until all ingredients are well incorporated.
  2. Cook the base: Cover the slow cooker with the lid and cook the mixture on HIGH for 3 hours or LOW for 6 hours, stirring occasionally to blend the flavors.
  3. Strain the solids: Once the cooking time ends, use a slotted spoon to remove the onion, garlic, pepper, galangal, lemongrass, and lime leaves, leaving the flavorful broth behind in the slow cooker.
  4. Add chicken and mushrooms: Pour in the full-fat coconut milk, add the bite-sized chicken breasts and sliced white mushroom caps, then stir gently to combine everything.
  5. Cook chicken and mushrooms: Cover and cook on HIGH for 1 hour or LOW for 2 hours, until the chicken is fully cooked and tender.
  6. Season the soup: Stir in the brown sugar, fish sauce, and fresh lime juice. Taste the soup and adjust the sugar, fish sauce, and lime juice according to your preference for sweetness, saltiness, and tanginess.
  7. Serve and garnish: Ladle the soup into bowls and garnish with thinly sliced green onions and chopped fresh cilantro. Serve the soup immediately while hot and flavorful.

Notes

  • You can substitute fresh galangal with fresh ginger if unavailable, but galangal provides a more authentic flavor.
  • If you prefer, use coconut cream instead of full-fat coconut milk for an even richer texture.
  • Chicken broth can be homemade or low-sodium store-bought for better control over salt.
  • Adjust the red Thai curry paste and chiles according to your desired spice level.
  • The soup is best served fresh but can be refrigerated for up to 2 days and reheated gently.
  • To make it vegetarian, substitute chicken broth with vegetable broth and chicken with tofu.

Nutrition

Keywords: Tom Kha Soup, Slow Cooker Tom Kha, Thai Coconut Soup, Coconut Chicken Soup, Slow Cooker Soup, Thai Soup Recipe

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