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.
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
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
