This Slow Cooker Tom Kha Soup is a rich and aromatic Thai classic, combining creamy coconut milk, tender chicken, fresh mushrooms, and traditional herbs and spices. Perfect for a comforting meal, this recipe uses a slow cooker to deepen the flavors with minimal effort.
Total Time:4 hours 20 minutes
Yield:6 servings
Ingredients
For the Tom Kha Soup
1 cup white onion slices (approximately 1 small white onion)
1 tablespoon chopped fresh garlic (approximately 3 large cloves)
½ red jalapeño pepper sliced or 1-2 Thai chiles halved
3 slices fresh galangal or fresh ginger, each slice ¼-inch long
1 stalk lemongrass, pounded and cut into 2-inch-long pieces
10 lime leaves torn (optional)
1 tablespoon red Thai curry paste
4 cups chicken broth
2 (13.5-ounce) cans full-fat coconut milk or coconut cream, at room temperature
1 pound chicken breasts, cut into bite-sized pieces (about 2 small breasts)
8 ounces white mushroom caps, sliced
2 tablespoons brown sugar or coconut sugar, plus more to taste
2 tablespoons fish sauce, plus more to taste
2 tablespoons fresh lime juice, plus more to taste
Serving Suggestions (All Optional)
Thinly sliced green onions
Chopped fresh cilantro
Instructions
Prepare and combine aromatics: Add 1 cup white onion slices, 1 tablespoon chopped fresh garlic, ½ red jalapeño pepper, 3 slices fresh galangal, 1 stalk lemongrass, 10 torn lime leaves, 1 tablespoon red Thai curry paste, and 4 cups chicken broth into the slow cooker. Stir until all ingredients are well incorporated.
Slow cook the base mixture: Place the lid on the slow cooker and cook the mixture on HIGH for 3 hours or on LOW for 6 hours. Stir the mixture occasionally to blend flavors.
Remove solids: When the cooking time ends, use a slotted spoon to take out the solids from the slow cooker, leaving the flavorful liquid broth behind.
Add chicken and mushrooms: Add 2 cans (total 27 ounces) of full-fat coconut milk at room temperature, 1 pound of bite-sized chicken breast pieces, and 8 ounces sliced white mushrooms into the slow cooker. Stir to combine.
Cook until chicken is done: Place the lid on the slow cooker and cook on HIGH for 1 hour or on LOW for 2 hours until the chicken is fully cooked and tender.
Season and balance flavors: Once the chicken is cooked through, stir in 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice. Taste the soup and adjust the brown sugar, fish sauce, and lime juice to your preference.
Serve and garnish: Ladle the soup into serving bowls and garnish each bowl with thinly sliced green onions and chopped fresh cilantro if desired. Serve immediately for best freshness.
Notes
If fresh galangal is unavailable, fresh ginger is a suitable substitute.
Use chicken broth for a rich taste or vegetable broth to make this recipe vegetarian-friendly (but note chicken will be omitted or substituted).
Lime leaves are optional but add authentic citrus aroma; if fresh unavailable, dried lime leaves can be used.
Adjust the level of spiciness by increasing or decreasing the amount of red jalapeño or Thai chiles.
For a thicker soup, use coconut cream instead of coconut milk or reduce the broth slightly before combining.
Fish sauce can be replaced with soy sauce for a vegetarian or vegan adaptation.
Serve with steamed jasmine rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
