Description
Indulge in the rich and aromatic flavors of Thailand with this Slow Cooker Tom Kha Soup, also known as Thai Coconut Chicken Soup. This easy-to-make dish is a comforting blend of tender chicken, coconut milk, and a harmonious mix of Thai spices. Perfect for a cozy night in or to impress guests with a taste of exotic cuisine.
Ingredients
Scale
Chicken Soup:
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 3 stalks lemongrass, cut into 3-inch pieces and smashed
- 4 kaffir lime leaves, torn (or zest of 1 lime)
- 8 ounces mushrooms, sliced (shiitake or white)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 1-2 Thai red chilies, sliced (or 1/2 teaspoon red pepper flakes for less heat)
- 1/2 teaspoon salt
Garnish:
- 1/2 cup chopped cilantro for garnish
- Extra lime wedges for serving
Instructions
- In a slow cooker, combine chicken, chicken broth, coconut milk, ginger, lemongrass, kaffir lime leaves, mushrooms, fish sauce, brown sugar, red chilies, and salt. Stir gently to mix.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
- 30 minutes before serving, remove the lemongrass stalks and lime leaves. Stir in the fresh lime juice and adjust seasoning to taste.
- Ladle into bowls and top with chopped cilantro. Serve with extra lime wedges for added brightness.
Notes
- You can substitute chicken with shrimp or tofu for a pescatarian or vegetarian version.
- If kaffir lime leaves and lemongrass are unavailable, use extra lime zest and a splash of lemongrass paste.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg
