Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
This slow cooker version of my best-ever tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect… and made to be easier than ever! Light, yet filling and full of tangy flavor, it's the best tom kha gai recipe I've ever made or tried and is so creamy, easy, and delicious.
Ingredients
- half of one onion (sliced)
- 2 cloves garlic (chopped)
- half of one red jalapeño pepper (sliced; or a couple Thai chiles, halved)
- 3 quarter-inch-long slices galangal (or ginger)
- 1 lemongrass stalk (pounded with the side of a knife, cut into 2-inch-long pieces)
- 10 lime leaves (torn, optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth (see Notes)
- 2 13.5-ounce cans full-fat coconut milk (or coconut cream)
- 2 small chicken breasts (approximately 1 pound, cut into bite-sized pieces; see Notes for alternatives)
- 8 ounces white mushroom caps (sliced)
- 2-3 tablespoons brown sugar (or coconut sugar, see Notes)
- 2-3 tablespoons fish sauce (plus more to taste)
- 2-3 tablespoons freshly squeezed lime juice
- 2-3 green onions (thinly sliced)
- chopped fresh cilantro (for garnish)
Directions
- 1
Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, lime leaves, red curry paste, and chicken broth to slow cooker. Stir to incorporate, then cover slow cooker with lid.
- 2
Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, use slotted spoon to remove all aromatics, leaving broth behind.
- 3
Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat 1 hour or low heat 2 hours, or until chicken breast pieces are cooked through.
- 4
After cooking, add sugar, fish sauce, and lime juice. Taste and add more of each ingredient as desired. Ladle soup into serving bowls and top with sliced green onions and fresh cilantro. Serve warm.