Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

This Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) is a savory, aromatic dish filled with tender chicken, creamy coconut milk, and tangy lime. Featuring fresh lemongrass, galangal, and red curry paste, this slow-cooked Thai soup is easy to make and perfect for weeknight dinners. Customize it with tofu, shrimp, or extra veggies for a delicious, comforting meal. 

Ingredients

• 1/2 onion, sliced
• 2 cloves garlic, chopped
• 1/2 red jalapeño pepper, sliced (or 2 Thai chiles, halved)
• 3 slices galangal (or ginger, each 1/4-inch thick)
• 1 stalk lemongrass, pounded with the side of a knife and cut into 2-inch pieces
• 10 lime leaves, torn (optional)
• 1 tablespoon red Thai curry paste
• 4 cups chicken broth (see Notes)
• 2 (13.5-ounce) cans full-fat coconut milk (or coconut cream)
• 2 small chicken breasts (about 1 pound), cut into bite-sized pieces (or see Notes for alternatives)
• 8 ounces white mushroom caps, sliced
• 2-3 tablespoons brown sugar (or coconut sugar, see Notes)
• 2-3 tablespoons fish sauce (plus more to taste)
• 2-3 tablespoons freshly squeezed lime juice
• 2-3 green onions, thinly sliced
• Fresh cilantro, chopped (for garnish)

Instructions

1. Add the onion, garlic, jalapeño (or chiles), galangal (or ginger), lemongrass, lime leaves, red curry paste, and chicken broth to the slow cooker. Stir to combine, then cover with the lid.
2. Cook on high for 2-3 hours or low for 4-6 hours. After cooking, use a slotted spoon to remove the aromatics, leaving the broth behind.
3. Add the coconut cream or milk, chicken pieces (or tofu/shrimp), and mushrooms to the slow cooker. Continue to cook on high for 1 hour or low for 2 hours, or until the chicken is fully cooked.
4. After cooking, stir in brown sugar, fish sauce, and lime juice. Taste and adjust the seasonings as needed.
5. Ladle the soup into serving bowls, garnish with sliced green onions and fresh cilantro, and serve warm.

---

Why You’ll Love This Recipe

• Flavorful and Aromatic: The rich coconut broth, zesty lime, and aromatic spices combine for an unforgettable taste.
• Hands-off Cooking: Just add the ingredients to your slow cooker, set it, and let it do the work for you!
• Customizable: Perfect for making with chicken, tofu, or shrimp, and you can adjust the spice level to your liking.

Tips

• Galangal Substitution: If you can’t find galangal, fresh ginger will work as a substitute, though the flavor will be slightly different.
• Adjust Heat: For more heat, add extra jalapeños or Thai chiles; for less, remove the seeds before adding.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Variations and Substitutions

• Meat Alternatives: This soup works great with shrimp or tofu for a lighter or vegetarian version.
• Noodle Addition: Add some rice noodles or other noodles towards the end of cooking for a heartier meal.
• Vegetable Variations: Add other vegetables such as bell peppers, carrots, or spinach for extra flavor and nutrition.

FAQs

Q: Can I use light coconut milk instead of full-fat coconut milk?
A: Yes, but the soup may not be as rich and creamy. Full-fat coconut milk gives the soup its signature smooth texture.

Q: Can I freeze the soup?
A: Yes! This soup freezes well for up to 3 months. Be sure to cool it completely before transferring to an airtight container.

Q: Can I use a store-bought Thai red curry paste?
A: Yes, store-bought curry paste works well and is a great time-saver. Adjust the amount to your desired spice level.

Serving Suggestions

• Serve with steamed jasmine rice or noodles for a complete meal.
• Pair with a refreshing Thai iced tea or a simple cucumber salad to complement the flavors.
• Garnish with additional fresh cilantro and lime wedges for extra brightness.

---