Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

This Slow Cooker Tom Kha Soup is a comforting, Thai-inspired dish that combines the rich creaminess of coconut milk with the aromatic flavors of lemongrass, galangal, and kaffir lime leaves. It’s an easy-to-make, flavorful soup that’s perfect for any occasion, whether you’re looking for something warming on a chilly day or just craving a bowl of vibrant, spicy goodness.

Why You’ll Love This Recipe

Tom Kha Soup, also known as Thai Coconut Chicken Soup, is a deliciously aromatic and creamy dish. The slow cooker makes this recipe incredibly easy to prepare, allowing you to infuse the flavors of lemongrass, galangal, and kaffir lime leaves into the soup while the chicken and mushrooms cook to tender perfection. With the balance of savory, spicy, sweet, and tangy flavors, this soup is a perfect meal on its own, but also pairs wonderfully with rice or a side of crusty bread.

Ingredients

• 1 tablespoon coconut oil
• ½ onion, thinly sliced
• 2 cloves garlic, chopped
• ½ red jalapeño pepper, sliced (or 1–3 Thai chiles, halved)
• 3 slices (¼-inch thick) galangal or ginger
• 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch pieces
• 10 kaffir lime leaves, torn (optional)
• 1 tablespoon red Thai curry paste
• 4 cups chicken broth
• 2 cans (13.5 ounces each) full-fat coconut milk or coconut cream
• 1 pound chicken breasts, cut into bite-sized pieces
• 8 ounces white mushrooms, sliced
• 2–3 tablespoons brown sugar or coconut sugar
• 2–3 tablespoons fish sauce
• 2–3 tablespoons freshly squeezed lime juice
• 2–3 green onions, thinly sliced
• Fresh cilantro, chopped, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics:

1. In a large skillet, heat the coconut oil over medium heat.
2. Add the sliced onion and sauté until translucent, about 3 minutes.
3. Add the chopped garlic and sliced jalapeño (or Thai chiles) and sauté for an additional 1 minute until fragrant.
4. Stir in the galangal or ginger slices, lemongrass pieces, and red Thai curry paste, cooking for another 2 minutes to release the flavors.

Transfer to Slow Cooker:

1. Transfer the sautéed aromatics to the slow cooker.

Add Broth and Coconut Milk:

1. Pour the chicken broth and coconut milk (or cream) into the slow cooker.

Add Chicken and Mushrooms:

1. Add the bite-sized chicken pieces and sliced mushrooms to the slow cooker.

Season the Soup:

1. Stir in the brown sugar (or coconut sugar), fish sauce, and freshly squeezed lime juice.

Cook:

1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.

Finish and Serve:

1. Before serving, remove the galangal or ginger slices, lemongrass pieces, and kaffir lime leaves (if used).
2. Taste and adjust seasoning with additional fish sauce or lime juice if desired.
3. Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro.

Servings and Timing

• Servings: 6 servings
• Prep Time: 15 minutes
• Cooking Time: 6–8 hours on low or 3–4 hours on high
• Total Time: 6–8 hours 15 minutes
• Calories: Approximately 350 kcal per serving

Variations

• Spicy Version: Add extra Thai chiles or a bit of chili paste for a spicier version of the soup.
• Vegetarian Option: Omit the chicken and add tofu for a vegetarian take on this soup.
• Low-Carb Option: Use cauliflower rice instead of regular rice to keep it low-carb while maintaining a comforting meal.
• More Vegetables: Add additional vegetables like baby corn, carrots, or bell peppers for extra flavor and texture.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pot over low heat, or in the microwave, adding a bit of broth or water to loosen the soup if needed.

FAQs

Can I use a different type of meat in this recipe?

Yes, you can substitute the chicken with shrimp, beef, or pork, adjusting the cooking time as needed.

Do I have to use kaffir lime leaves?

While kaffir lime leaves add authentic flavor, they are optional. You can substitute with a bit of lime zest for a similar citrus note.

Can I skip the galangal and use regular ginger?

Yes, you can substitute galangal with ginger, though the flavor will be slightly different. Galangal has a more earthy, peppery flavor, while ginger is a bit spicier.

Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day ahead. Simply refrigerate it and reheat before serving.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use a gluten-free fish sauce. Make sure to check the label if you’re concerned.

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, though the soup will be less rich and creamy.

Can I freeze this soup?

While it’s best fresh, you can freeze the soup for up to 2 months. Thaw and reheat thoroughly before serving.

What is the best way to store leftover coconut milk?

You can store leftover coconut milk in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage.

Can I add more vegetables to this soup?

Absolutely! Feel free to add vegetables like bell peppers, spinach, or zucchini for additional texture and flavor.

Can I make this recipe spicier?

Yes, you can increase the amount of jalapeño or Thai chiles to suit your desired spice level, or even add some chili paste for extra heat.

Conclusion

Slow Cooker Tom Kha Soup is a rich and aromatic Thai coconut chicken soup that’s easy to make and packed with incredible flavor. With tender chicken, mushrooms, and a fragrant coconut broth infused with lemongrass, galangal, and kaffir lime leaves, this soup will transport you to the heart of Thai cuisine. Perfect for a weeknight meal or special occasion, it’s both comforting and refreshing, offering a delicious balance of savory, spicy, sweet, and tangy notes. Enjoy!

Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

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This Savory Beef Tips with Buttery Noodles is a hearty, comforting meal perfect for cozy dinners. Tender beef tips simmered in a rich savory sauce with Worcestershire sauce and thyme, paired with buttery egg noodles, make this dish a crowd-pleaser for any occasion.

• Total Time: 1 hour 15 minutes – 2 hours
• Yield: 4 servings

Ingredients

For the Beef Tips:

• 1 lb beef stew meat or sirloin tips, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste

For the Buttery Noodles:

• 8 oz egg noodles
• 2 tbsp unsalted butter
• Salt, to taste

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Instructions

1. Prepare the Beef Tips

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add beef pieces and sear until browned on all sides.
3. Remove beef from skillet and set aside.

2. Sauté Aromatics

1. In the same skillet, add the chopped onion and sauté until translucent (about 3 minutes).
2. Add minced garlic and cook for an additional 30 seconds until fragrant.

3. Simmer the Beef

1. Return the seared beef to the skillet.
2. Pour in beef broth and Worcestershire sauce, then add dried thyme, salt, and pepper.
3. Bring mixture to a boil, reduce heat to low, and cover. Let simmer for 1–1.5 hours or until beef is tender and sauce thickens.

4. Prepare the Noodles

1. While the beef simmers, cook the egg noodles according to package instructions.
2. Drain noodles and return them to the pot.
3. Add unsalted butter to noodles and toss until melted and the noodles are well-coated. Season with salt to taste.

5. Serve

1. Place a serving of buttery noodles on each plate.
2. Top with the savory beef tips and sauce.
3. Garnish with fresh parsley or thyme if desired.

Notes

• Vegetarian Option: Replace beef with mushrooms (portobello or cremini) for a hearty vegetarian twist.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce for heat.
• Different Noodles: Swap egg noodles for fettuccine, penne, or your favorite pasta.
• Herb Variation: Use rosemary or oregano for a different flavor profile.

• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 1–1.5 hours
• Category: Main Course
• Method: Sautéing, Simmering
• Cuisine: American