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Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

This slow cooker version of my best-ever tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect… and made to be easier than ever! 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.
Course Main Course
Cuisine Asian, Thai
Keyword crockpot, soup, vegan and whole30 options
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 391kcal


  • Slow cooker or Crockpot
  • Slotted spoon


  • ½ of one onion sliced
  • 2 cloves garlic chopped
  • ½ of one red jalapeño pepper sliced, or a couple Thai chiles, halved
  • 3 slices galangal or ginger quarter-inch long slices
  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
  • 10 lime leaves torn, optional
  • 1 tablespoon red Thai curry paste
  • 4 cups chicken broth See Notes for vegan or Whole30
  • 2 13.5-ounce cans full-fat coconut milk or coconut cream
  • 2 chicken breasts about 1 pound, cut into bite-sized pieces; See Notes for vegan or to use shrimp
  • 8 ounces white mushroom caps sliced
  • 2-3 tablespoons brown or coconut sugar see Notes for Whole30
  • 2-3 tablespoons fish sauce plus more to taste
  • 2-3 tablespoons lime juice fresh
  • 2-3 green onions sliced thin
  • cilantro fresh, chopped, for garnish


  • Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, red curry paste, and chicken broth to slow cooker. Cover with lid.
  • Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, sieve out everything with a slotted spoon.
  • Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat 1 hour or low heat 2 hours, or until chicken breast pieces are cooked through. After cooking, add fish sauce and lime juice, plus more of each to taste. Ladle into serving bowls and top with sliced green onions and fresh cilantro.


  • To use shrimp instead of chicken: Add 1 pound of raw shrimp instead of the chicken and heat until it's cooked through (it'll be pink and no longer translucent).
  • Make it Vegan/Vegetarian: Use 2 additional cans full-fat coconut cream or coconut milk instead of chicken broth. Sub chicken with tofu. Use a 1-pound block of firm or extra firm (can be regular or silken) tofu cut into cubes. Use soy sauce to taste instead of using fish sauce.
  • Make it Whole30: Use 2 additional cans full-fat coconut cream or coconut milk instead of chicken broth. Use 2 tablespoons of coconut aminos instead of coconut sugar and fish sauce without sugar (the only one I know of is Red Boat Fish Sauce).
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.


Serving: 1serving | Calories: 391kcal | Carbohydrates: 14g | Protein: 21g | Fat: 30g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1162mg | Potassium: 879mg | Fiber: 2g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 5mg | Net Carbs: 12g