Description
Indulge in the rich and aromatic flavors of Thailand with this Slow Cooker Tom Kha Soup. This creamy and fragrant coconut chicken soup is bursting with lemongrass, galangal, and kaffir lime leaves, creating a comforting and satisfying dish that’s perfect for any occasion.
Ingredients
Scale
Chicken Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 cans (13.5 oz each) coconut milk
- 3 stalks lemongrass, trimmed and smashed
- 4 slices fresh galangal or ginger
- 3–4 kaffir lime leaves, torn
- 8 oz mushrooms, sliced
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2–3 tablespoons Thai red curry paste
- 1–2 red chili peppers, sliced (optional)
- 1 cup cherry tomatoes, halved
Garnish:
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges for serving
Instructions
- Prepare the Soup: Combine chicken, broth, lemongrass, galangal, kaffir lime leaves, mushrooms, fish sauce, lime juice, and curry paste in the slow cooker. Cook on low for 5–6 hours or high for 2–3 hours.
- Finish the Soup: Remove lemongrass, galangal, and kaffir lime leaves. Add coconut milk and cherry tomatoes; cook for another 15–20 minutes on low. Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with cilantro and chili peppers. Serve with lime wedges.
Notes
- If galangal is unavailable, fresh ginger can be used as a substitute.
- For a vegetarian version, swap chicken with tofu and opt for vegetable broth.
- Adjust spice levels by varying red curry paste and chili peppers.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 23 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg
