Description
Indulge in the rich flavors of Thailand with this Slow Cooker Tom Kha Soup recipe. This comforting soup combines tender chicken, creamy coconut milk, and aromatic Thai herbs and spices for a bowl of pure bliss.
Ingredients
Scale
Ingredients:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 4 cups low-sodium chicken broth
- 1 (14 oz) can full-fat coconut milk
- 3 stalks lemongrass (trimmed and smashed)
- 3 slices fresh galangal or ginger
- 4 kaffir lime leaves (torn)
- 2 cups mushrooms (sliced)
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1–2 Thai chilis (sliced, optional for heat)
- juice of 2 limes
- 1/4 cup fresh cilantro leaves (for garnish)
- green onions and extra lime wedges for serving (optional)
Instructions
- In a slow cooker, add chicken, chicken broth, coconut milk, lemongrass, galangal (or ginger), lime leaves, mushrooms, onion, garlic, fish sauce, brown sugar, and Thai chilis (if using). Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the flavors are well developed.
- Before serving, remove lemongrass, galangal, and lime leaves. Stir in fresh lime juice and taste; adjust seasoning with more fish sauce or lime juice as needed.
- Ladle soup into bowls and garnish with fresh cilantro, green onions, and extra lime wedges if desired. Serve hot.
Notes
- For a vegetarian version, use vegetable broth, tofu instead of chicken, and soy sauce instead of fish sauce.
- Add rice noodles or serve over jasmine rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
