Description
This Slow Cooker Tom Kha Soup is a creamy, aromatic Thai coconut chicken soup that’s effortlessly made in your slow cooker. Combining tender chicken thighs, fragrant lemongrass, galangal, kaffir lime leaves, and a blend of tangy lime juice with a touch of heat from Thai bird’s eye chilies, this dish offers a rich and comforting flavor that’s perfect any day of the week. With minimal prep and slow-cooking magic, you get an authentic Thai experience in the comfort of your home.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Liquids
- 1 can (13.5 ounces) full-fat coconut milk
- 4 cups chicken broth
Herbs & Spices
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices fresh galangal or ginger
- 3 kaffir lime leaves (torn in half)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1–2 Thai bird’s eye chilies, sliced (optional)
Vegetables
- 1 cup sliced mushrooms (shiitake or button)
- 1 small onion, sliced
- 1/2 red bell pepper, thinly sliced
Finishing Touches
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Combine Ingredients: Add the chicken thighs, full-fat coconut milk, chicken broth, smashed lemongrass stalk, galangal or ginger slices, torn kaffir lime leaves, fish sauce, brown sugar, sliced Thai bird’s eye chilies (if using), mushrooms, sliced onion, and red bell pepper into the slow cooker. Stir everything gently to combine all flavors.
- Cook: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. The chicken should become tender and cooked through, and the flavors will meld beautifully during this slow cooking time.
- Remove Aromatics: Once cooking is complete, carefully remove the lemongrass stalks, lime leaves, and galangal slices from the soup to avoid any tough bites.
- Add Fresh Flavors: Stir in the fresh lime juice and chopped cilantro. This brightens up the soup and adds an authentic Thai tang that balances the creamy coconut base.
- Adjust Seasoning & Serve: Taste the soup and adjust seasoning by adding more fish sauce for saltiness or lime juice for acidity if desired. Serve the soup hot for a comforting meal.
Notes
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth, omit the chicken and fish sauce, and add firm tofu for protein.
- This soup is traditionally spicy and tangy; adjust the amount of bird’s eye chilies and lime juice to match your preferred heat and acidity levels.
- Galangal can be substituted with fresh ginger if unavailable, but galangal provides a more authentic citrusy aroma.
- Removing the lemongrass, kaffir lime leaves, and galangal before serving prevents unpleasant textures.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
