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–+ servings
Crockpot Tom Kha Gai soup in a white bowl on a table next to lime wedges.

Slow Cooker Tom Kha Soup Recipe

40aprons.com/slow-cooker-tom-kha-soup/
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.
Prep 15 minutes
Cook 4 hours
Total 4 hours 15 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Crockpot or similar slow cooker
  • Slotted spoon

Ingredients

For the Tom Kha Soup

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

Serving Suggestions (All Optional)

  • thinly sliced green onions
  • chopped fresh cilantro

Instructions

  • 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.
  • Place lid on slow cooker. Cook mixture on HIGH 3 hours, or LOW 6 hours. Stir mixture occasionally.
  • When cook time ends, use slotted spoon to remove solids from slow cooker, leaving liquid behind.
  • 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.
  • Place lid on slow cooker. Cook ingredients on HIGH 1 hour or LOW 2 hours, until chicken breast pieces are fully cooked.
  • 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.
  • 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.

Recipe Notes

  • Storage: Refrigerate any leftover soup in an airtight container up to 1 week.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 398calProtein: 23gFat: 30gSaturated Fat: 25gTrans Fat: 0.01gCholesterol: 48mgSodium: 921mgPotassium: 893mgTotal Carbs: 14gFiber: 1gSugar: 6gNet Carbs: 13gVitamin A: 471IUVitamin C: 10mgCalcium: 58mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/slow-cooker-tom-kha-soup/