This Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) is pure comfort in a bowl with an exotic twist! It’s a rich, creamy, and incredibly flavorful soup that combines tender chicken, mushrooms, and a fragrant coconut milk broth infused with lemongrass, galangal (or ginger), lime leaves, and a hint of spice. I love how the slow cooker makes this authentic Thai soup so easy to prepare – it’s perfect for a weeknight dinner or a cozy weekend meal. Get ready to experience the vibrant flavors of Thailand right in your own kitchen!
Why You’ll Love This Slow Cooker Tom Kha Soup
- Authentic Thai Flavors: The combination of coconut milk, lemongrass, galangal, lime leaves, and fish sauce creates a truly authentic Tom Kha flavor.
- Creamy and Comforting: The full-fat coconut milk creates a rich and creamy broth that’s incredibly satisfying.
- Easy Slow Cooker Recipe: The slow cooker does most of the work, making this recipe perfect for busy schedules.
- Customizable: You can easily adjust the spice level and ingredients to your liking.
- Healthy and Flavorful: Packed with lean protein and aromatic spices, this soup is both delicious and nourishing.
Ingredients for Slow Cooker Tom Kha Soup
Here’s what you’ll need to make this flavorful Thai soup. The full list with measurements is in the recipe card below.
Aromatics and Broth
- Onion, sliced (Vegetable)
- Garlic, chopped (Aromatic)
- Red jalapeño pepper, sliced (or Thai chiles) (Vegetable)
- Galangal (or ginger), sliced (Aromatic)
- Lemongrass stalk, pounded and cut (Aromatic)
- Lime leaves, torn (optional) (Herb)
- Red Thai curry paste (Spice Paste)
- Chicken broth (Liquid) See notes in original recipe
Main Ingredients
- Full-fat coconut milk (or coconut cream) (Dairy Alternative)
- Chicken breasts (or tofu or shrimp), cut into bite-sized pieces (Meat/Alternative) See notes in original recipe
- White mushroom caps, sliced (Fungi)
Seasoning and Finishing
- Brown sugar (or coconut sugar) (Sweetener) See notes in original recipe
- Fish sauce (Condiment)
- Freshly squeezed lime juice (Acid)
- Green onions, thinly sliced (Vegetable)
- Chopped fresh cilantro (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Slow Cooker Tom Kha Soup as is, but here are a few ideas for variations:
- Different Protein: Use shrimp, tofu, or even fish instead of chicken.
- Add More Vegetables: Toss in some bell peppers, bamboo shoots, baby corn, or broccoli florets.
- Make it Spicier: Add more Thai chiles, red curry paste, or a swirl of chili oil before serving.
- Different Mushrooms: Use shiitake mushrooms or oyster mushrooms for a different flavor and texture.
- Add Noodles: Stir in some cooked rice noodles at the end for a heartier soup.
How to Make Slow Cooker Tom Kha Soup
Let me show you how easy it is to make this delicious Slow Cooker Tom Kha Soup:
Infuse the Broth
- I add the sliced onion, chopped garlic, sliced jalapeño (or chiles), sliced galangal (or ginger), pounded lemongrass pieces, torn lime leaves (if using), red curry paste, and chicken broth to my slow cooker.
- I give it a good stir to incorporate everything.
- Then, I cover the slow cooker with the lid.
- I cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. This allows the broth to become deeply infused with all those amazing aromatic flavors.
Strain Broth and Add Main Ingredients
- After the cook time is up, I use a slotted spoon to remove all the aromatics (onion, garlic, pepper pieces, galangal/ginger, lemongrass, lime leaves), leaving the flavorful broth behind.
- I add in the coconut cream or milk, the bite-sized chicken pieces (or tofu/shrimp), and the sliced mushrooms.
Cook Chicken and Mushrooms
- I cook on high heat for 1 hour or low heat for 2 hours, or until the chicken pieces are cooked through.
Finish and Season
- After cooking, I add the brown sugar (or coconut sugar), fish sauce, and lime juice.
- I taste the soup and add more sugar, fish sauce, or lime juice as desired to achieve that perfect balance of sweet, salty, and sour.
Serve
- Ladle and Serve
Tips and Tricks for the BEST Tom Kha Soup
Here are my secrets for making this soup truly exceptional:
- Use Full-Fat Coconut Milk: Full-fat coconut milk provides the richest flavor and creamiest texture.
- Pound the Lemongrass: Pounding the lemongrass stalk before adding it helps to release its aromatic oils and flavor.
- Don’t Skip the Galangal (if possible): Galangal has a unique flavor distinct from ginger, though ginger is a good substitute if needed.
- Strain the Aromatics: Straining out the aromatics after infusing the broth ensures a smooth soup texture.
- Taste and Adjust: Balancing the sweet, sour, salty, and spicy flavors is key to a great Tom Kha. Taste and adjust the seasonings (sugar, fish sauce, lime juice, chili) at the end.
How to Serve
This Slow Cooker Tom Kha Soup is delicious served:
- On its Own: A satisfying and flavorful meal in a bowl.
- With Rice: Serve with a side of steamed jasmine rice.
- Garnished: Top with sliced green onions, fresh cilantro, lime wedges, and a drizzle of chili oil.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Slow Cooker Tom Kha Soup
- Can I make this vegetarian/vegan?
- Yes! Use vegetable broth, substitute tofu or extra mushrooms for the chicken, and use a vegan fish sauce alternative or additional soy sauce/tamari.
- Where can I find ingredients like lemongrass, galangal, and lime leaves?
- You can usually find these ingredients at Asian grocery stores or well-stocked supermarkets.
- Can I make this on the stovetop?
- Yes, you can adapt this recipe for the stovetop. Simmer the aromatics in the broth for about 30 minutes, strain, then add the remaining ingredients and cook until the chicken is done.
Enjoy this creamy, flavorful, and comforting Slow Cooker Tom Kha Soup! It’s a taste of Thailand that’s surprisingly easy to make at home.
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Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: Thai
Description
This Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) is a fragrant and flavorful Thai classic. Tender chicken, mushrooms, and aromatic herbs simmer in a creamy coconut milk broth with a perfect balance of spicy, sweet, and sour notes.
Ingredients
Scale
- 1/2 medium yellow onion, sliced
- 2 cloves garlic, chopped
- 1/2 red jalapeño pepper, sliced or 2 Thai bird’s eye chiles, halved (see notes)
- 3 quarter-inch-thick slices fresh galangal or fresh ginger (see notes)
- 1 lemongrass stalk, trimmed, pounded with the side of a knife, and cut into 2-inch pieces
- 10 fresh or dried lime leaves, torn (optional, see notes)
- 1 tablespoon Thai red curry paste
- 4 cups low-sodium chicken broth (or vegetable broth)
- 2 (13.5-ounce) cans full-fat unsweetened coconut milk or coconut cream
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (see notes for alternatives)
- 8 ounces white button mushrooms or cremini mushrooms, sliced
- 2–3 tablespoons brown sugar (or coconut sugar), to taste (see notes)
- 2–3 tablespoons fish sauce, plus more to taste
- 2–3 tablespoons freshly squeezed lime juice, plus more to taste
- 2–3 green onions (scallions), thinly sliced
- Chopped fresh cilantro, for garnish
Instructions
- Infuse Aromatics: In the bowl of a 6-quart or larger slow cooker, combine the sliced onion, chopped garlic, sliced jalapeño (or Thai chiles), galangal (or ginger) slices, lemongrass pieces, lime leaves (if using), red curry paste, and chicken broth. Stir well to incorporate the curry paste. Cover the slow cooker with the lid.
- Cook Broth: Cook on high heat for 2-3 hours or on low heat for 4-6 hours to infuse the broth with the aromatic flavors.
- Remove Aromatics: After the initial cooking time, use a slotted spoon or a fine-mesh strainer to remove and discard all the solid aromatics (onion, garlic, jalapeño, galangal/ginger, lemongrass, lime leaves) from the broth.
- Add Main Ingredients: Add the coconut milk (or cream), bite-sized chicken pieces, and sliced mushrooms to the infused broth in the slow cooker. Stir gently to combine.
- Cook Chicken: Cover the slow cooker again and cook on high heat for 1 hour or on low heat for 2 hours, or until the chicken pieces are cooked through (no longer pink).
- Finish Soup: Stir in 2 tablespoons of brown sugar (or coconut sugar), 2 tablespoons of fish sauce, and 2 tablespoons of fresh lime juice.
- Taste and Adjust: Taste the soup and adjust the flavors as needed. Add more brown sugar for sweetness, fish sauce for saltiness/umami, or lime juice for sourness until you achieve your desired balance.
- Serve
Notes
- Galangal vs. Ginger: Galangal is a root similar to ginger but with a sharper, more citrusy flavor, traditional in Tom Kha. If you can’t find fresh galangal, fresh ginger is the best substitute. Do not substitute ground ginger.
- Lemongrass: Use the white and pale green parts of the lemongrass stalk. Pounding it helps release its flavor.
- Lime Leaves: Kaffir lime leaves add a distinct citrusy aroma. They can often be found fresh or frozen in Asian markets. If unavailable, you can omit them.
- Chili: Adjust the amount and type of chili (jalapeño or Thai bird’s eye) to your preferred level of spiciness.
- Chicken Alternatives: You can substitute the chicken with shrimp or cubed firm tofu. If using shrimp, add them during the last 10-15 minutes of cooking, just until they turn pink and opaque. If using tofu, add it along with the mushrooms.
- Coconut Milk: Use full-fat, unsweetened coconut milk or coconut cream for the richest flavor and texture.
- Flavor Balance: The classic Tom Kha flavor profile balances spicy, sour, sweet, and salty notes. Taste and adjust the chili paste, lime juice, sugar, and fish sauce at the end to achieve this balance.
- Storage: store leftovers