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Slow Cooker Tom Kha Soup Recipe

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This Slow Cooker Tom Kha Soup is a light yet filling Thai classic, bursting with tangy, creamy flavors. Made with fresh galangal, lemongrass, lime leaves, and rich coconut milk, this recipe delivers a comforting bowl of soup that is easy to prepare and perfect for a cozy meal. The tender chicken breast and mushrooms add heartiness without heaviness, making it the best tom kha gai experience you can make at home.

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 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
  • 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)
  • 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

  1. Combine Aromatics and Broth: 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 well to combine all ingredients thoroughly.
  2. Slow Cook the Broth Mixture: Place the lid on the slow cooker and cook the mixture on HIGH for 3 hours or LOW for 6 hours, stirring occasionally to release flavors and evenly infuse the broth.
  3. Remove Aromatic Solids: When cooking time completes, use a slotted spoon to remove the solids (onions, garlic, jalapeño, galangal, lemongrass, lime leaves) from the slow cooker, leaving behind the flavorful broth.
  4. Add Coconut Milk, Chicken, and Mushrooms: Pour in 2 cans (13.5 ounces each) of full-fat coconut milk at room temperature, add 1 pound of bite-sized chicken breast pieces and 8 ounces of sliced white mushroom caps. Stir gently to incorporate these ingredients into the broth.
  5. Cook the Chicken and Mushrooms: Cover the slow cooker and cook on HIGH for 1 hour or LOW for 2 hours, until the chicken is fully cooked through and the mushrooms are tender.
  6. Season the Soup: Once the chicken is cooked, stir in 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice. Taste and adjust these seasonings as needed to balance sweet, sour, and salty flavors to your preference.
  7. Serve: Ladle the hot soup into bowls and garnish with thinly sliced green onions and chopped fresh cilantro if desired. Serve immediately for the best flavor and freshness.

Notes

  • Storage: Refrigerate any leftover soup in an airtight container for up to 1 week.
  • For a spicier version, increase the amount of red jalapeño or use Thai chiles.
  • If fresh galangal is unavailable, fresh ginger is an acceptable substitute though it will slightly alter the traditional flavor.
  • Use full-fat coconut milk or coconut cream for creaminess; lighter versions will reduce richness.
  • Adjust fish sauce, lime juice, and sugar at the end to perfectly balance the flavor to your taste.

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