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Clean recipe · 40aprons.com

Slow Cooker Tom Kha Soup Recipe

Light, yet filling and full of tangy flavor, it's the best tom kha gai recipe I've ever made or tried and is so creamy, easy, and delicious.

Original recipe: 40aprons.com

Yield:
6 servings
Prep:
15 min
Cook:
240 min
Total:
255 min
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Slow Cooker Tom Kha Soup Recipe

Ingredients

  1. 1 cup white onion slices (approximately 1 small white onion)
  2. 1 tablespoon chopped fresh garlic (approximately 3 large cloves)
  3. ½ red jalapeño pepper (sliced; or 1-2 Thai chiles, halved)
  4. 3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)
  5. 1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces)
  6. 10 lime leaves (torn, optional)
  7. 1 tablespoon red Thai curry paste
  8. 4 cups chicken broth (see Notes)
  9. 2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)
  10. 1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)
  11. 8 ounces white mushroom caps (sliced)
  12. 2 tablespoons brown sugar (or coconut sugar, plus more to taste)
  13. 2 tablespoons fish sauce (plus more to taste)
  14. 2 tablespoons fresh lime juice (plus more to taste)
  15. thinly sliced green onions
  16. chopped fresh cilantro

Instructions

  1. Add 1 cup white onion slices, 1 tablespoon chopped fresh garlic, ½ red jalapeño pepper, 3 slices fresh galangal, 1 stalk lemongrass, 10 lime leaves, 1 tablespoon red Thai curry paste, and 4 cups chicken broth. Stir until all ingredients are incorporated.
  2. Place lid on slow cooker. Cook mixture on HIGH 3 hours, or LOW 6 hours. Stir mixture occasionally.
  3. When cook time ends, use slotted spoon to remove solids from slow cooker, leaving liquid behind.
  4. Add 2 13.5-ounce cans full-fat coconut milk (at room temperature), 1 pound chicken breasts, and 8 ounces white mushroom caps to slow cooker. Stir to incorporate.
  5. Place lid on slow cooker. Cook ingredients on HIGH 1 hour or LOW 2 hours, until chicken breast pieces are fully cooked.
  6. Once chicken is cooked through, add 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice. Stir to incorporate, then taste mixture and adjust brown sugar, fish sauce, and lime juice as desired.
  7. When satisfied with flavor of soup, ladle soup into serving bowls. Garnish each bowl with thinly sliced green onions and chopped fresh cilantro. Serve immediately.