Description
Light, yet filling and full of tangy flavor, this Slow Cooker Tom Kha Soup is creamy, easy, and deeply aromatic. The best tom kha gai recipe made with chicken, coconut milk, and traditional Thai aromatics.
Ingredients
- 1 cup white onion slices (approximately 1 small white onion)
- 1 tablespoon chopped fresh garlic (approximately 3 large cloves)
- ½ red jalapeño pepper, sliced (or 1–2 Thai chiles, halved)
- 3 slices fresh galangal or fresh ginger (each slice ¼-inch thick)
- 1 stalk lemongrass, pounded with side of knife and cut into 2-inch pieces
- 10 lime leaves, torn (optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth (see Notes)
- 2 (13.5-ounce) cans full-fat coconut milk or coconut cream, at room temperature
- 1 pound chicken breasts (approximately 2 small), cut into bite-sized pieces
- 8 ounces white mushroom caps, sliced
- 2 tablespoons brown sugar or coconut sugar (plus more to taste)
- 2 tablespoons fish sauce (plus more to taste)
- 2 tablespoons fresh lime juice (plus more to taste)
- Optional toppings: thinly sliced green onions, chopped fresh cilantro
Instructions
1. Add white onion slices, chopped garlic, jalapeño or Thai chiles, galangal or ginger, lemongrass, lime leaves, red curry paste, and chicken broth to the slow cooker. Stir to combine.
2. Place lid on slow cooker and cook mixture on HIGH for 3 hours or LOW for 6 hours, stirring occasionally.
3. When cook time ends, use a slotted spoon to remove solids from the broth, leaving the liquid behind.
4. Add coconut milk, chicken breast pieces, and sliced mushrooms to the broth. Stir to incorporate.
5. Place lid back on and cook on HIGH for 1 hour or LOW for 2 hours, until chicken is fully cooked.
6. Add brown sugar, fish sauce, and lime juice. Stir to combine and taste. Adjust seasoning as desired with additional sugar, fish sauce, or lime juice.
7. Ladle soup into bowls and garnish with green onions and cilantro if desired. Serve immediately.
Notes
Refrigerate any leftover soup in an airtight container for up to 1 week.
Make sure coconut milk is at room temperature before adding to prevent curdling.
Adjust spice level by using more or fewer chiles based on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg