Description
This Slow Cooker Tom Kha Soup is a Thai coconut chicken soup that’s rich and creamy yet tangy and salty. This fuss-free recipe lets your slow cooker do all the hard work, infusing aromatic Thai flavors like galangal, lemongrass, and kaffir lime leaves into a coconut milk broth, enhanced with tender chicken, mushrooms, and tomatoes. It’s perfect for anyone looking for a warm, exotic dish that’s both comforting and invigorating.
Ingredients
Scale
- 1 lb. chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 can coconut milk (14 oz)
- 1 cup shiitake mushrooms, sliced
- 1 cup cherry tomatoes
- 2 stalks lemongrass, cut into 2-inch pieces
- 1 inch galangal, sliced thinly
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro and sliced red chilies, for garnish
Instructions
- Place chicken thighs at the bottom of the slow cooker.
- Add chicken broth, coconut milk, shiitake mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves.
- Cover and cook on low for 6 hours.
- Remove the chicken, shred it, and return to the pot.
- Stir in fish sauce, lime juice, and sugar.
- Adjust seasoning with more fish sauce or lime juice if needed.
- Serve hot garnished with fresh cilantro and red chilies.
Notes
- Use fresh lemongrass, galangal, and kaffir lime leaves for the best flavor.
- Adjust the spice level with more or fewer chilies.
- Can substitute chicken thighs with breast if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 1200mg
- Fat: 27g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g