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Slow Cooker Tom Kha Soup Recipe

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This Slow Cooker Tom Kha Soup is a creamy, tangy, and flavorful Thai-inspired dish that’s both light and filling. Featuring tender chicken breast, aromatic galangal and lemongrass, mushrooms, and rich coconut milk, this easy slow cooker recipe delivers authentic tastes with minimal effort, perfect for cozy meals.

Ingredients

Tom Kha Soup Base

  • 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 with side of knife, cut into 2-inch-long pieces)
  • 10 lime leaves (torn, optional)
  • 1 tablespoon red Thai curry paste
  • 4 cups chicken broth

Main Ingredients

  • 2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)
  • 1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)
  • 8 ounces white mushroom caps (sliced)

Seasonings

  • 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)

Optional Garnishes

  • Thinly sliced green onions
  • Chopped fresh cilantro

Instructions

  1. Prepare the Base: Add white onion slices, chopped fresh garlic, sliced red jalapeño pepper, fresh galangal slices, lemongrass pieces, torn lime leaves, red Thai curry paste, and chicken broth to the slow cooker. Stir well to combine all ingredients evenly.
  2. Slow Cook Base Ingredients: Place the lid on the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours. Stir the mixture occasionally during cooking to blend flavors well.
  3. Remove Solids: When the cooking time ends, use a slotted spoon to remove the solids such as onion, galangal, lemongrass, jalapeño, and lime leaves from the slow cooker, leaving the flavorful broth behind.
  4. Add Coconut Milk, Chicken, and Mushrooms: Pour in the full-fat coconut milk, add the bite-sized chicken breast pieces and sliced white mushrooms to the slow cooker. Stir gently to combine all ingredients.
  5. Cook Chicken and Mushrooms: Replace the lid on the slow cooker. Cook on HIGH for 1 hour or LOW for 2 hours until the chicken is fully cooked and tender.
  6. Season the Soup: Once the chicken is cooked through, add brown sugar, fish sauce, and fresh lime juice to the soup. Stir well, then taste and adjust the brown sugar, fish sauce, and lime juice to your preference for balance of sweetness, saltiness, and acidity.
  7. Serve and Garnish: Ladle the soup into serving bowls and garnish with thinly sliced green onions and chopped fresh cilantro. Serve immediately to enjoy the vibrant flavors at their best.

Notes

  • Storage: Refrigerate any leftover soup in an airtight container for up to 1 week.
  • For the broth, homemade chicken stock or low-sodium store-bought chicken broth can be used depending on your preference.
  • If fresh galangal is unavailable, fresh ginger is a suitable substitute.
  • Adjust the heat level by varying the amount of red jalapeño or Thai chiles.
  • Use coconut cream for an even richer, creamier texture.

Find it online: https://bitezly.com/slow-cooker-tom-kha-soup-recipe/