Name: Slow Cooker Tom Kha Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Thai
Ingredients: 1 cup white onion slices; 1 tablespoon chopped fresh garlic; ½ red jalapeño pepper (sliced); 3 slices fresh galangal (or fresh ginger); 1 stalk lemongrass (pounded, cut into 2-inch pieces); 10 lime leaves (torn, optional); 1 tablespoon red Thai curry paste; 4 cups chicken broth; 2 13.5-ounce cans full-fat coconut milk; 1 pound chicken breasts (cut into bite-sized pieces); 8 ounces white mushroom caps (sliced); 2 tablespoons brown sugar (or coconut sugar); 2 tablespoons fish sauce; 2 tablespoons fresh lime juice; Thinly sliced green onions for garnish; Chopped fresh cilantro for garnish

Description

Indulge in the warm, aromatic flavors of our Slow Cooker Tom Kha Soup Recipe. This delightful Thai-inspired soup features a creamy coconut milk base enriched with tender chicken and fragrant herbs, making it a perfect choice for busy weeknights or cozy gatherings. With its vibrant combination of lemongrass, galangal, and red Thai curry paste, each spoonful transports you to the heart of Thailand. Effortlessly prepared in your slow cooker, this soup is not only delicious but also versatile; feel free to customize it with your favorite vegetables or proteins. Enjoy the comforting richness while knowing it’s packed with nutrients from wholesome ingredients.

Ingredients

Scale

1 cup white onion slices
1 tablespoon chopped fresh garlic
½ red jalapeño pepper (sliced)
3 slices fresh galangal (or fresh ginger)
1 stalk lemongrass (pounded, cut into 2-inch pieces)
10 lime leaves (torn, optional)
1 tablespoon red Thai curry paste
4 cups chicken broth
2 13.5-ounce cans full-fat coconut milk
1 pound chicken breasts (cut into bite-sized pieces)
8 ounces white mushroom caps (sliced)
2 tablespoons brown sugar (or coconut sugar)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
Thinly sliced green onions for garnish
Chopped fresh cilantro for garnish

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Instructions

Combine white onion, garlic, red jalapeño pepper, galangal, lemongrass, lime leaves, curry paste, and chicken broth in the slow cooker.
Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Use a slotted spoon to remove solids from the broth.
Add coconut milk, chicken, and mushrooms; stir well.
Cover and cook on HIGH for an additional hour or LOW for 2 hours until chicken is cooked through.
Season with brown sugar, fish sauce, and lime juice; adjust to taste.
Serve garnished with green onions and cilantro.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooking
Cuisine: Thai

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 20g
Cholesterol: 65mg