Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe
If you’re craving a bowl of sheer comfort with a fragrant, exotic twist, Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) is about to win your heart. This creamy and tangy Thai favorite brims with tender chicken, silky coconut milk, vibrant aromatics, and an infusion of lime and chili that tingles every taste bud. The best part? It simmers away in your slow cooker, coaxing out layers of flavor with almost no fuss. Let’s cozy up to a true Thai classic that’s absolutely doable at home!
Ingredients You’ll Need
It’s amazing how just a handful of fresh, pantry-friendly ingredients can create the symphony of flavors in this soup. Each component plays its part, from aromatic herbs to creamy coconut, building the unmistakable taste of Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup).
- Chicken Thighs: These stay tender and juicy after hours of slow cooking, so don’t swap for breast unless you must!
- Low-Sodium Chicken Broth: Provides a delicate base without overpowering the more subtle Thai flavors.
- Coconut Milk: Full-fat is a must for velvety richness and that iconic Tom Kha creaminess.
- Lemongrass: Smash it to release the bright, citrusy essence that defines the soup’s aroma.
- Fresh Ginger: Sliced (not grated!) for scent and mild heat, which mellows as it cooks.
- Kaffir Lime Leaves: Torn leaves add an intoxicating citrusy perfume; if unavailable, see the notes for swaps!
- Mushrooms: Their earthiness gives the soup texture and depth; any variety works, but white or cremini are classic.
- Fish Sauce: Essential for salty, funky-sweet depth—don’t be shy with it!
- Brown Sugar: Adds gentle sweetness to balance the sour-lime and spicy notes.
- Thai Red Curry Paste: Start with a little for mild warmth, then add more to suit your heat preference.
- Lime Juice: The final pop of brightness ties every flavor together beautifully.
- Red Chili (optional): For those who love a punchy kick; slice thin and add at the end to keep it lively.
- Chopped Cilantro: A fresh, herby finish that brightens every spoonful.
- Green Onions: Lends extra color and gentle sharpness just before serving.
- Cooked Jasmine Rice (optional): Fluffy rice turns this soup into a satisfyingly complete meal.
How to Make Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
Step 1: Prep the Aromatics and Chicken
Grab your knife and cutting board—it’s time for simple but essential prep. Cut the chicken thighs into bite-sized pieces so they cook evenly and turn out fork-tender. Smash the lemongrass (the back of a knife works well), peel and slice the ginger, and tear the kaffir lime leaves to help release all those bright, citrusy oils.
Step 2: Load Up the Slow Cooker
Add the chicken pieces, broth, coconut milk, lemongrass, ginger slices, kaffir lime leaves, and mushrooms into your slow cooker. Pour in the fish sauce, sprinkle in the brown sugar, and dollop the Thai red curry paste. Give a gentle stir—it doesn’t need to be perfect—so everything mingles together.
Step 3: Let It Simmer Low and Slow
Cover and set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. The slow cook melds every flavor, softens the chicken, and draws the very best from the aromatics. Don’t peek unless you have to—the magic happens with patience!
Step 4: Brighten and Balance
About 30 minutes before you plan to serve, fish out the lemongrass, ginger slices, and lime leaves with tongs or a slotted spoon. Stir in the lime juice, tasting as you go until it’s as zingy as you love. Adjust the seasoning now with an extra splash of fish sauce or more lime juice, and add the sliced red chili if you like a bit of fire.
Step 5: Finish and Serve
Just before ladling into bowls, stir in the chopped cilantro and green onions. This burst of fresh green gives Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) its signature “lift” and makes every scoop sing. Serve the luscious soup on its own or over a mound of jasmine rice for ultimate comfort.
How to Serve Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
Garnishes
The right finishing touches bring all the flavors of Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) to life. Sprinkle each bowl with even more chopped cilantro and sliced green onions, and float a few red chili rounds for pop and heat. Add a wedge or two of lime for squeezing right before eating—the aroma will hit your senses before your first spoonful!
Side Dishes
This soup has enough richness and depth to shine solo, but it’s also fantastic with optional jasmine rice to soak up that dreamy coconut broth. For a Thai-inspired meal, serve alongside a crisp cucumber salad or quick stir-fried greens. Some crispy wonton chips or Thai spring rolls wouldn’t go amiss here either!
Creative Ways to Present
If you want to impress, ladle the soup into shallow bowls and neatly heap the chicken and mushrooms in the center, then drizzle a little extra coconut milk in a pretty swirl. Tuck a whole piece of lemongrass or a lime leaf on top for a restaurant vibe. Or, for a cozy crowd, serve it family-style with bowls of extra garnishes for guests to customize their own perfect bowl of Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup).
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. It will keep beautifully in the fridge for up to four days. The flavors only deepen as it rests, making tomorrow’s lunch even better than the first taste!
Freezing
Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) freezes surprisingly well! Spoon cooled soup (without rice) into freezer-safe containers, leaving a bit of space on top to allow for expansion. It will stay fresh for up to three months. Defrost in the fridge overnight before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally to keep the coconut milk from separating. If it’s thickened too much, add a splash of chicken broth or water to loosen. Taste for seasoning—you might want another squeeze of lime or a touch more fish sauce after reheating.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken for cubed firm tofu, use vegetable broth instead of chicken broth, and replace fish sauce with soy sauce or a splash of extra lime juice.
I can’t find kaffir lime leaves. What should I do?
No worries—while kaffir lime leaves are wonderful, you can mimic their citrusy zing by adding extra lime zest and a bit more juice just before serving your Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup).
Is there a fast stovetop version if I don’t have a slow cooker?
You can simmer everything in a large pot on low heat for about 30–40 minutes, removing the aromatics as directed and finishing just as you would with the slow cooker method.
Can I use light coconut milk?
Full-fat coconut milk is best for that creamy, comforting texture, but you can use light coconut milk if you want to cut back on fat—the soup will just be a little less rich.
What kind of mushrooms work best?
White button or cremini mushrooms are traditional and easily accessible, but feel free to use shiitake or oyster mushrooms if you’d like to up the flavor and texture game in your Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup).
Final Thoughts
This is the kind of recipe you’ll want to come back to again and again—the flavors are truly irresistible, and the hands-off slow cooking makes it all so simple. Trust me, making Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) at home means you get a bowlful of Thai comfort whenever you crave it. Give it a try and let your kitchen fill with the magic of lemongrass and coconut!
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Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and aromatic flavors of Thailand with this Slow Cooker Tom Kha Soup recipe. This Thai Coconut Chicken Soup is a comforting and hearty dish that is perfect for any occasion. Let the slow cooker do the work while you enjoy the rich, savory broth infused with lemongrass, ginger, and coconut milk.
Ingredients
Chicken Soup:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-inch piece fresh ginger, peeled and sliced
- 3 kaffir lime leaves, torn into pieces
- 8 oz mushrooms, sliced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1–2 tablespoons Thai red curry paste, to taste
- juice of 2 limes
- 1 red chili, sliced (optional)
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- cooked jasmine rice, optional, for serving
Instructions
- Combine Ingredients: In a slow cooker, add chicken, chicken broth, coconut milk, lemongrass, ginger, kaffir lime leaves, mushrooms, fish sauce, brown sugar, and red curry paste. Stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Adjust Seasoning: About 30 minutes before serving, remove lemongrass, ginger, and lime leaves. Stir in lime juice and adjust seasoning with more fish sauce or lime juice as needed. Add sliced red chili for heat, if using.
- Finish and Serve: Just before serving, stir in chopped cilantro and green onions. Serve hot on its own or over jasmine rice.
Notes
- If you can’t find kaffir lime leaves, substitute with extra lime juice and zest.
- Lemongrass paste can be used in place of fresh lemongrass in a pinch.
- For a vegetarian version, omit chicken and fish sauce, and use vegetable broth and tofu.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
