Description
This Slow Cooker Tom Kha Soup is a rich and fragrant Thai coconut chicken soup slow-cooked to tender perfection. Featuring creamy coconut milk, aromatic lemongrass, galangal, and kaffir lime leaves, this comforting soup combines savory, tangy, and subtly spicy flavors with tender chicken thighs and mushrooms, making it an effortless and delicious meal perfect for any day.
Ingredients
Scale
Protein & Broth
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
Vegetables & Herbs
- 1 cup sliced mushrooms (shiitake or button)
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices galangal or ginger
- 3 kaffir lime leaves, torn
- 3 cloves garlic, minced
- 2 Thai chilies, sliced (optional for heat)
- 1/4 cup chopped fresh cilantro
Seasonings
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Combine Ingredients: In a slow cooker, place the chicken thighs, chicken broth, coconut milk, sliced mushrooms, lemongrass pieces, galangal or ginger slices, torn kaffir lime leaves, minced garlic, and sliced Thai chilies if using. Ensure all ingredients are well mixed.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and fully cooked. This slow cooking allows the flavors to meld beautifully.
- Remove Aromatics: About 30 minutes before serving, carefully remove the lemongrass stalks, kaffir lime leaves, and galangal slices from the soup to avoid overly intense or fibrous textures.
- Season the Soup: Stir in fish sauce, brown sugar, and lime juice to add salty, sweet, and tangy layers to the soup. Taste and adjust seasoning further with additional salt, lime juice, or fish sauce as desired.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with freshly chopped cilantro. Serve immediately, optionally over jasmine rice or rice noodles for a heartier meal.
Notes
- For a heartier meal, serve this soup over jasmine rice or rice noodles.
- To make a vegetarian version, substitute chicken with tofu, use vegetable broth instead of chicken broth, and replace fish sauce with soy sauce or coconut aminos.
- Adjust the number of Thai chilies based on desired spice level or omit for a milder soup.
- Removing the lemongrass, kaffir lime leaves, and galangal before serving ensures the soup has a smooth texture without woody or fibrous bits.
