Name: Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
Prep time: 15 min
Cook time: PT-483899H57M32S
Total time: PT-483899H57M32S
Cuisine: Thai
Ingredients: 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; 4 cups chicken broth; 2 cans (13.5 oz each) full-fat coconut milk or coconut cream; 1 lb chicken breasts, cut into bite-sized pieces (or tofu or shrimp as alternatives); 8 oz white mushrooms, sliced; 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; Sliced green onions; Chopped fresh cilantro

Description

This Slow Cooker Tom Kha Soup is a comforting Thai coconut chicken soup with rich, creamy, and tangy flavors. The convenience of the slow cooker makes it easy to prepare, while the aromatic ingredients like lemongrass, ginger, and kaffir lime leaves infuse the broth with authentic Thai flavor. Perfect for a hands-off, flavorful meal!

Ingredients

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)

Soup Base

1 tbsp red Thai curry paste
4 cups chicken broth
2 cans (13.5 oz each) full-fat coconut milk or coconut cream

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

Garnishes

Sliced green onions
Chopped fresh cilantro

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Instructions

1. Prepare the Aromatics

In the base of your slow cooker, combine sliced onion, chopped garlic, sliced jalapeño, galangal (or ginger), lemongrass, kaffir lime leaves (if using), and red curry paste.

2. Add Broth

Pour the chicken broth over the aromatics in the slow cooker. Stir to combine.

3. Cook the Base

Cover and cook on high for 2-3 hours or low for 4-6 hours.
After cooking, use a slotted spoon to remove and discard the solids (onion, garlic, lemongrass, ginger, lime leaves).

4. Add Coconut Milk, Protein, and Mushrooms

Stir in the coconut milk, chicken pieces (or tofu/shrimp), and sliced mushrooms.

5. Continue Cooking

Cover and cook on high for an additional hour or low for 2 hours, until the protein is cooked through.

6. Season the Soup

Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning as desired.

7. Serve

Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro. Serve warm and enjoy!

Notes

Vegetarian/Vegan Option: Replace chicken with tofu and use vegetable broth. Make sure to use coconut aminos or soy sauce instead of fish sauce.
Seafood Option: Swap chicken for shrimp; add them during the second cooking phase and cook until pink and opaque.
Spicy: Adjust the number of Thai chiles or jalapeños to suit your spice preference. Add more if you like it extra hot!
Galangal Substitute: If galangal is unavailable, fresh ginger can be used, though the flavor will differ slightly.
Flavor Boost: Drizzle with extra sesame oil, or top with additional lime wedges and fresh herbs.

Prep Time: 15 minutes
Cook Time: 3-4 hours (including both cooking phases)
Category: Soup, Thai Cuisine
Method: Slow Cooker
Cuisine: Thai