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Slow Cooker Tom Kha Soup

Slow Cooker Tom Kha Soup Recipe
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Indulge in a bowl of warmth and flavor with this Slow Cooker Tom Kha Soup. This Thai coconut soup combines tender chicken, earthy mushrooms, and aromatic herbs, creating a delightful balance of creamy and tangy flavors. Ideal for cozy evenings or casual gatherings, this easy-to-make dish allows the slow cooker to work its magic while you relax. The rich taste of coconut milk mingles beautifully with red Thai curry paste, resulting in a comforting meal that feels gourmet yet can be whipped up effortlessly. Perfectly garnished with fresh cilantro and green onions, it’s not just food—it’s an experience that brings the essence of Thai cuisine right to your kitchen.

Ingredients

Scale
  • 1 cup white onion slices
  • 1 tablespoon chopped fresh garlic
  • ½ red jalapeño pepper (or 1-2 Thai chiles)
  • 3 slices fresh galangal (or ginger)
  • 1 stalk lemongrass
  • 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 pieces)
  • 8 ounces white mushrooms (sliced)
  • Seasonings: brown sugar, fish sauce, fresh lime juice

Instructions

  1. In the slow cooker, combine white onion, garlic, jalapeño, galangal, lemongrass, lime leaves, curry paste, and chicken broth. Stir well.
  2. Cover and cook on HIGH for 3 hours or LOW for 6 hours, stirring occasionally.
  3. Remove solids using a slotted spoon.
  4. Add coconut milk, chicken pieces, and mushrooms to the slow cooker. Stir to combine.
  5. Cover again and cook on HIGH for 1 hour or LOW for 2 hours until chicken is fully cooked.
  6. Season with brown sugar, fish sauce, and lime juice to taste before serving.
  7. Ladle into bowls and garnish with green onions and cilantro.

Nutrition

Find it online: https://melteddish.com/slow-cooker-tom-kha-soup-recipe/