Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe

I love preparing a Crockpot Tom Kha Soup using tender chicken thighs, rich coconut milk, and fragrant lemongrass. My slow cooker blends fresh galangal, zesty lime, and red chilies with mushrooms to create an inviting mix of flavors that beckon you to learn more about this unique twist on a classic Thai favorite.

I’ve always been fascinated by the unique flavors of Thai cuisine, so when I first made my Slow Cooker Tom Kha Soup I knew I had something special on my hands. I love using chicken thighs because they give the soup a rich, tender bite that really sets it apart.

I mix in two cans of full-fat coconut milk with low sodium chicken broth to create a silky base, and then toss in lemongrass and fresh galangal for that distinctly aromatic kick. Adding kaffir lime leaves and a few slices of Thai red chilies (seeds off if you want less heat) really elevates the flavor, while fish sauce, a splash of palm sugar, and lime juice bring a subtle tang that perfectly balances the dish.

I’ve always enjoyed experimenting with flavors in my Crockpot Thai Soup recipes and this one is a must-try if you’re into bold, authentic tastes.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I enjoy how the unique blend of coconut milk, lemongrass, and kaffir lime leaves give it a bold and tangy flavor that makes my tastebuds tingle. Second, the slow cooker makes it super easy to put together even when i’m busy, and i dont have to babysit the pot all day. Third, the mix of spices and fresh ingredients like galangal and Thai red chilies create a warm and comforting dish that always reminds me of my favorite local food places. Lastly, every time i make it, i love how the flavors meld together perfectly after a few minutes of resting, making each bite even more delicious than the last.

Ingredients

• Chicken thighs: lean protein that keeps you full and builds muscle for hearty meals.
• Coconut milk: rich and creamy it gives subtle sweetness and healthy fats in every spoonful.
• Lemongrass: offers zesty citrus flavor and helps with digestion in a natural way.
• Galangal/Ginger: a warming spice thats packed with antioxidants and a punch of aroma.
• Kaffir lime leaves: bring a vibrant tangy scent that lifts the overall flavor of the soup.
• Thai red chilies: add heat and a burst of flavor while coloring the broth bright red.
• Mushrooms: provide earthiness, extra fiber and a meaty texture for a filling bite.
• Red bell pepper: offers bright sweetness and crunch adding freshness to the mix.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cans (14 oz each) full-fat coconut milk
• 4 cups low sodium chicken broth
• 2 stalks lemongrass, cut into 2-inch pieces and lightly crushed
• 4-5 thin slices fresh galangal (or ginger if you cant find galangal)
• 4 kaffir lime leaves, torn into pieces
• 3-4 Thai red chilies, sliced (remove the seeds if you prefer less heat)
• 8 oz mushrooms (shiitake or button mushrooms work great), halved
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• Juice of 1 lime (about 3-4 tbsp)
• Optional: 1 red bell pepper, thinly sliced for extra flavor and color

How to Make this

1. In your slow cooker, pour in both cans of full-fat coconut milk and 4 cups of low sodium chicken broth.

2. Add the 1 1/2 lbs of chicken thighs cut into bite-size pieces to the liquid.

3. Put in the lemongrass stalks (cut into 2-inch pieces and lightly crushed), the 4-5 thin slices of fresh galangal (or ginger if needed), and the torn 4 kaffir lime leaves.

4. Stir in the 3-4 Thai red chilies that are sliced (you can remove the seeds if you want less heat).

5. Toss in the 8 oz mushrooms (either shiitake or button, halved) and add the optional thinly sliced red bell pepper if you’re using it.

6. Drizzle 2 tbsp of fish sauce and mix in 1 tbsp of palm or brown sugar.

7. Cover the slow cooker and set it on low for 3-4 hours until the chicken is cooked through and tender.

8. After the cook time, stir in the juice of 1 lime (about 3-4 tbsp) and let it sit for a couple minutes to let the flavors blend.

9. Carefully remove and discard the lemongrass, galangal slices, and kaffir lime leaves.

10. Give the soup a taste, adjust the seasoning if needed, and then serve it hot. Enjoy your delicious, homemade tom kha soup!

Equipment Needed

1. Slow cooker
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Citrus juicer or reamer
6. Stirring spoon or ladle

FAQ

Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup) Recipe Substitutions and Variations

• Chicken thighs: If you cant get thighs, you can use chicken breasts or even firm tofu as a meatless version.
• Coconut milk: Instead of full-fat, you can try a mix of coconut cream diluted with water or use light coconut milk if you want it less heavy.
• Lemongrass: When lemongrass isn’t available, a mix of lemon zest and a small piece of ginger can kinda mimic the citrusy zing.
• Kaffir lime leaves: If you cant find these, use extra lime zest to bring a similar brightness, though its not exactly the same.
• Thai red chilies: If you prefer something more common, jalapeños or serrano peppers work well as a substitute.

Pro Tips

1. Try crushing or bruising the lemongrass and galangal a bit more before adding them so they really let out their flavor, but be sure you remove them at the end so you dont end up with chewy bits in your soup.

2. Add the lime juice only after the cooking is done and let it sit for a minute or two before serving; this helps to keep the coconut milk from curdling and makes sure the sour taste is just right.

3. Taste your soup as it cooks and once again right before serving so you can adjust the sweetness or saltiness if needed; sometimes the broth or the coconut milk can change the flavor balance a bit.

4. If you like a stronger spice kick, consider keeping some of the chili seeds in your slices, but if you’re not into too much heat, removing them beforehand is a good idea.