Description
Slow Cooker Tom Kha Soup is a creamy and fragrant Thai coconut chicken soup made with tender chicken thighs, aromatic lemongrass, galangal, kaffir lime leaves, mushrooms, and a balanced blend of fish sauce, lime juice, and Thai chilies. This easy slow cooker recipe delivers authentic flavors with minimal effort, perfect for a comforting and flavorful meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Liquids
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth
Aromatics and Vegetables
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices fresh galangal or ginger
- 4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced
- 1 small onion, sliced
Seasonings
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 to 2 Thai chilies, sliced (optional for heat)
- 1 tablespoon lime juice, plus more to taste
- 1/2 teaspoon salt
Garnish
- Fresh cilantro
- Lime wedges for serving
Instructions
- Combine Ingredients: Add the chicken thighs, coconut milk, chicken broth, lemongrass, galangal or ginger, kaffir lime leaves, mushrooms, sliced onion, fish sauce, sugar, Thai chilies (if using), and salt into the slow cooker. Stir everything together gently to combine the flavors.
- Cook Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be fully cooked and tender, and the flavors well blended.
- Remove Aromatics: Before serving, remove the pieces of lemongrass, galangal or ginger, and kaffir lime leaves from the soup to avoid tough or fibrous bites.
- Add Lime Juice and Adjust Seasoning: Stir in 1 tablespoon of fresh lime juice into the soup. Taste and adjust the seasoning as needed with extra salt, lime juice, or fish sauce to balance the flavors to your liking.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro and lime wedges. Serve immediately for a deliciously comforting meal.
Notes
- If fresh galangal is unavailable, fresh ginger is an excellent substitute providing a similar warm, zesty flavor.
- Kaffir lime leaves and lemongrass can often be found in the freezer section of Asian grocery stores, so check there if fresh is not available.
- For a vegetarian or vegan alternative, use firm tofu instead of chicken and replace chicken broth with vegetable broth.
- Adjust the number of Thai chilies according to your preferred spice level or omit entirely for a mild soup.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
