Why You’ll Love This Recipe

This Slow Cooker Tom Kha Soup is an easy, hands-off recipe that delivers all the delightful flavors of traditional Thai coconut chicken soup. With its creamy coconut base and the perfect balance of heat, tang, and sweetness, it’s an incredibly satisfying dish. The slow cooker does all the work, allowing you to return to a delicious meal after a few hours. Plus, the recipe is customizable for various dietary needs such as vegan, paleo, and Whole30.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cans (14 oz each) coconut milk
• 2 tablespoons red Thai curry paste
• 1 stalk lemongrass, cut into large pieces
• 3-4 kaffir lime leaves (optional)
• 1-inch piece galangal or ginger, sliced
• 1 tablespoon fish sauce (or coconut aminos for Whole30)
• 2 tablespoons coconut sugar (or coconut aminos for Whole30)
• 1 tablespoon lime juice
• 1 cup mushrooms, sliced
• 1-2 fresh Thai bird’s eye chilies (optional)
• Fresh cilantro, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place chicken, broth, coconut milk, curry paste, lemongrass, lime leaves, galangal or ginger, and chilies (if using) in a slow cooker.
2. Cover and cook on low for 4-6 hours or until the chicken is fully cooked.
3. About 30 minutes before serving, add mushrooms, fish sauce, coconut sugar, and lime juice. Stir to combine.
4. Adjust the seasoning to taste, adding more fish sauce, lime juice, or sugar as desired.
5. Serve hot, garnished with fresh cilantro.

Servings and Timing

• Servings: 6 servings
• Cook time: 4-6 hours (on low)

Variations

• Vegan/Vegetarian: Substitute chicken with tofu and use vegetable broth instead of chicken broth. Use soy sauce instead of fish sauce.
• Shrimp version: Replace chicken with shrimp, adding it in the last 30 minutes of cooking to prevent overcooking.
• Whole30: Replace coconut sugar with coconut aminos and ensure that the fish sauce is sugar-free.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, simply warm it in a pot over low heat until heated through. You can also reheat in the microwave in short intervals, stirring in between.

FAQs

1. Can I use regular ginger instead of galangal?

Yes, ginger is a good substitute for galangal if you can’t find it. While galangal has a more citrusy flavor, ginger will still work well.

2. Can I make this soup without lemongrass?

Lemongrass adds a unique flavor to the soup, but if you can’t find it, you can omit it or try a little extra ginger or lime leaves for added flavor.

3. Can I use store-bought curry paste?

Yes, store-bought red Thai curry paste works perfectly for this recipe. Just make sure to check the ingredient list for authenticity.

4. How can I make this soup spicier?

If you enjoy spice, add more bird’s eye chilies or a bit of chili paste to increase the heat.

5. Can I freeze the soup?

Yes, you can freeze Tom Kha Soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.

6. Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the soup thicker and richer. Use it in place of coconut milk for an extra creamy texture.

7. Can I use a different protein instead of chicken?

Yes, you can use shrimp or even tofu for a vegetarian or vegan option.

8. How do I store kaffir lime leaves if I don’t use them all?

Store unused kaffir lime leaves in the freezer. They freeze well and retain their flavor.

9. Can I use a different type of broth?

While chicken broth is traditional, you can use vegetable broth for a vegan or vegetarian version of the soup.

10. Can I skip the lime leaves altogether?

Yes, while lime leaves add a distinctive flavor, the soup will still be delicious without them. Consider using a little extra lime juice instead.

Conclusion

This Slow Cooker Tom Kha Soup is a perfect balance of creamy, tangy, and spicy flavors, making it a fantastic dish to enjoy any time. With minimal prep and the ease of slow cooking, it’s a recipe you’ll return to again and again. Whether you’re craving something comforting or looking for a flavorful meal to serve to guests, this soup is sure to impress.

Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

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• Author: Isabella
• Total Time: 4 hours 10 minutes – 6 hours 10 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Slow Cooker Tom Kha Soup is an easy and flavorful Thai coconut chicken soup made with tender chicken, creamy coconut milk, and aromatic herbs like lemongrass, galangal, and kaffir lime leaves. Perfectly balanced with tangy lime juice, a hint of spice, and rich umami flavors, this slow-cooked version simplifies the traditional recipe while maintaining its authentic taste. A comforting, dairy-free, and gluten-free meal, this recipe is also adaptable for Whole30, Paleo, and Vegan diets.

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Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cans (14 oz each) coconut milk
• 2 tbsp red Thai curry paste
• 1 stalk lemongrass, cut into large pieces
• 3–4 kaffir lime leaves (optional)
• 1-inch piece galangal or ginger, sliced
• 1 tbsp fish sauce (or coconut aminos for Whole30)
• 2 tbsp coconut sugar (or coconut aminos for Whole30)
• 1 tbsp lime juice
• 1 cup mushrooms, sliced
• 1–2 fresh Thai bird’s eye chilies (optional)
• Fresh cilantro, for garnish

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Instructions

• Place chicken, broth, coconut milk, curry paste, lemongrass, lime leaves, galangal (or ginger), and chilies (if using) in a slow cooker.
• Cover and cook on low for 4-6 hours or until the chicken is tender and fully cooked.
• 30 minutes before serving, add mushrooms, fish sauce, coconut sugar, and lime juice. Stir well to combine.
• Adjust the seasoning with additional fish sauce, lime juice, or sugar if needed.
• Serve hot, garnished with fresh cilantro.

Notes

• Vegan/Vegetarian: Replace chicken with tofu and use vegetable broth. Substitute soy sauce for fish sauce.
• Shrimp Version: Use shrimp instead of chicken and add it in the last 30 minutes of cooking.
• Whole30/Paleo: Use coconut aminos instead of sugar and ensure fish sauce is sugar-free.
• Spicier Option: Add extra Thai bird’s eye chilies or chili paste.
• Thicker Soup: Use coconut cream instead of coconut milk.

• Prep Time: 10 minutes
• Cook Time: 4-6 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: Thai