Description
Experience a burst of flavors with this easy Slow Cooker Tom Kha Soup Recipe. This creamy Thai coconut soup is light yet satisfying, making it an ideal comfort food for cozy evenings or gatherings with friends. Infused with fragrant herbs like lemongrass and galangal, the dish is both aromatic and delicious. The addition of chicken and mushrooms creates a hearty meal that can be customized to your taste. Perfect for meal prepping, this soup is not only nourishing but also quick to whip up—just set it and forget it!
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)
- 10 lime leaves (optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 cans full-fat coconut milk
- 1 pound chicken breasts (cut into bite-sized pieces)
- 8 ounces sliced white mushrooms
- Seasonings: brown sugar, fish sauce, fresh lime juice
- Garnishes: green onions, cilantro
Instructions
- In the slow cooker, combine white onion, garlic, jalapeño, galangal, lemongrass, lime leaves, red Thai curry paste, and chicken broth. Stir well.
- Cook on HIGH for 3 hours or LOW for 6 hours.
- Remove solids using a slotted spoon.
- Add coconut milk, chicken, and mushrooms to the liquid; 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 to taste.
- Serve warm garnished with green onions and cilantro.
- Prep Time: 15 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: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg