Description
Indulge in the rich and aromatic flavors of Thailand with this Slow Cooker Tom Kha Soup recipe. Creamy coconut milk, fragrant lemongrass, and tender chicken come together in a comforting and satisfying dish that’s perfect for any day of the week.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
- 4 cups chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
Aromatics:
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 3 slices galangal or ginger
- 3 kaffir lime leaves (torn)
Vegetables:
- 1 small onion (sliced)
- 8 ounces mushrooms (sliced)
- 1 red bell pepper (thinly sliced)
Seasonings:
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1–2 Thai chilies (sliced, optional)
Garnish:
- juice of 1 lime
- fresh cilantro, green onions, and lime wedges
Instructions
- Add Ingredients to Slow Cooker: Combine coconut oil, chicken, broth, coconut milk, lemongrass, galangal/ginger, kaffir lime leaves, onion, mushrooms, and bell pepper in the slow cooker. Add fish sauce, soy sauce, and brown sugar. Cook on low for 6–7 hours or high for 3–4 hours.
- Adjust Seasoning: Remove lemongrass, galangal/ginger, and lime leaves. Stir in lime juice and adjust seasoning. Simmer for a few more minutes.
- Serve: Garnish with cilantro, green onions, lime wedges, and Thai chilies if desired. Serve hot.
Notes
- If galangal or kaffir lime leaves are unavailable, substitute with ginger and a bit of lime zest. For a vegetarian version, use tofu and vegetable broth, and omit or replace fish sauce with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg
