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