Description
Slow Cooker Tom Kha Soup is a creamy, comforting Thai coconut chicken soup made with tender chicken, mushrooms, and bold, zesty flavors—all with easy slow cooker convenience.
Ingredients
Scale
- 1 cup white onion slices
- 1 tablespoon fresh garlic (about 3 cloves)
- ½ red jalapeño pepper (or Thai chiles)
- 3 slices galangal or fresh ginger
- 1 stalk lemongrass, smashed and cut
- 10 lime leaves (optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 pound chicken breasts, cut into bite-sized pieces
- 8 ounces white mushrooms, sliced
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
Optional Garnish:
- Green onions
- Fresh cilantro
Instructions
- Add onion, garlic, jalapeño, galangal (or ginger), lemongrass, lime leaves, curry paste, and chicken broth to the slow cooker. Stir well.
- Cover and cook on HIGH for 3 hours or LOW for 6 hours.
- Remove and discard large solids using a slotted spoon.
- Add coconut milk, chicken, and mushrooms. Stir to combine.
- Cover and cook on HIGH for 1 hour or LOW for 2 hours, until chicken is fully cooked.
- Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning.
- Serve hot, garnished with green onions and cilantro if desired.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust spice level by adding or reducing chili.
- Fresh lime juice added at the end keeps the flavor bright.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg