Slow Cooker Thai Coconut Soup (Tom Kha)

This easy slow cooker Tom Kha (Thai coconut chicken soup) features tender chicken thighs simmered in rich coconut milk with lemongrass, galangal, kaffir lime leaves, mushrooms, and a hint of spice. It’s creamy, tangy from lime and fish sauce, subtly sweet, and full of authentic Thai aromas—perfect for cozy weeknights or impressing guests with minimal hands-on time.

Why You’ll Love This recipe

You’ll adore this recipe because it captures the soul of authentic Tom Kha Gai without standing over a hot stove for hours. The slow cooker does the magic, allowing the bold aromatics like lemongrass, galangal, and kaffir lime leaves to deeply infuse the creamy coconut broth, creating layers of flavor that’s tangy, slightly sweet, spicy, and savory all at once.

It’s incredibly forgiving for beginners—dump most ingredients in, set it, and forget it—yet delivers restaurant-quality results. The chicken turns melt-in-your-mouth tender, mushrooms add earthy texture, and a final hit of fresh lime juice and cilantro brightens everything up. It’s lighter than heavy curries but still satisfying, gluten-free adaptable, and perfect for meal prep or chilly evenings when you crave something warming and exotic without the fuss.

Yield: 6 servings

Slow Cooker Thai Coconut Soup (Tom Kha)

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Creamy, aromatic slow cooker Tom Kha Gai: tender chicken in coconut broth with lemongrass, galangal, and lime—easy Thai comfort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1.5-2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 2-3 cans (13.5 oz each) full-fat coconut milk
• 3 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
• 2-3 inch piece fresh galangal (or ginger), peeled and thinly sliced
• 6-8 kaffir lime leaves (makrut), torn or crushed
• 8-10 oz mushrooms (shiitake, oyster, or button), sliced
• 1 small onion, thinly sliced
• 3-4 garlic cloves, minced
• 1-2 Thai chilies or ½ jalapeño, sliced (adjust for spice)
• 3-4 tbsp fish sauce
• 1-2 tbsp brown sugar or palm sugar
• Juice of 2-3 limes (plus zest of 1)
• Fresh cilantro, chopped, for garnish
• Optional: 1 tbsp red Thai curry paste for extra depth

Instructions

1. Get your slow cooker ready and toss in the aromatics! Start by adding the bruised lemongrass pieces, sliced galangal (or ginger), torn kaffir lime leaves, sliced onion, minced garlic, and chilies to your slow cooker. These power players will infuse the broth with that irresistible Thai magic as it simmers.
2. Add the chicken for heartiness. Throw in your bite-sized chicken thigh pieces right on top—they'll soak up all those flavors and become incredibly tender.
3. Pour in the base liquids. Add the chicken broth and, if using, a tablespoon of red curry paste stirred in for a flavor boost. Give everything a gentle stir to combine.
4. Set it and forget it! Cover and cook on LOW for 4 hours or HIGH for 2 hours. The low setting lets flavors meld slowly for the best depth—your kitchen will smell like a Thai street market!
5. Add those earthy mushrooms. About 30-60 minutes before the end, stir in the sliced mushrooms so they soften but keep texture.
6. Stir in the creamy star. Pour in the coconut milk during the last 30-60 minutes (on low). This prevents separation and keeps everything velvety smooth—stir well!
7. Season to perfection. Add fish sauce and brown sugar. Taste the broth—adjust with more fish sauce for savoriness or sugar for balance. It should be tangy, salty, sweet harmony.
8. Brighten with lime! Once done, turn off the heat and squeeze in fresh lime juice (start with 2 limes, taste, add more). The acid wakes up all the flavors beautifully.
9. Strain for elegance (optional but recommended). Use a slotted spoon or fine strainer to remove and discard the lemongrass, galangal chunks, lime leaves, and large aromatics—they've done their job!
10. Serve it up with love. Ladle into bowls, garnish generously with chopped fresh cilantro and extra lime wedges on the side. Pair with jasmine rice or enjoy as is for a light, soul-warming meal!

Notes

• Always add lime juice at the end—cooking it too long dulls its zing.
• If your coconut milk separates, whisk vigorously before serving; it's still delicious.
• For milder heat, remove chili seeds or use fewer chilies.
• Vegetarian twist: Use veggie broth, tofu, and soy sauce instead of fish sauce.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 51Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 624mgCarbohydrates 11gFiber 0gSugar 1gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Bruise or smash the lemongrass stalks with the flat side of a knife to release more oils and aroma before adding.
• If galangal is hard to find, ginger works well as a substitute, but use half the amount since it’s stronger.
• Add coconut milk toward the end (last 30-60 minutes) to prevent curdling and keep the broth silky smooth.
• Taste and adjust seasoning at the end—fish sauce for saltiness, lime juice for tang, and a touch of brown sugar if needed for balance.
• For extra authenticity, use fresh kaffir (makrut) lime leaves; frozen or dried work too, but fresh pack the most punch.
• Don’t skip straining out the tough aromatics (lemongrass, galangal, lime leaves) before serving—they’re for flavor, not eating.
• Prep ingredients the night before for an even easier morning start.

Ingredients Notes

Tom Kha relies on a few key Thai staples for its signature taste. Chicken thighs (boneless, skinless) are ideal over breasts because they stay juicy during long cooking and add richness. Full-fat coconut milk gives the luxurious creaminess—light versions make it thinner and less flavorful.

Galangal (a knobby root like ginger but more citrusy and piney) is the star; find it in Asian markets or substitute ginger. Lemongrass adds bright, lemony notes—use the bottom pale part only. Kaffir lime leaves (or makrut) bring floral citrus aroma; crush them slightly to release oils.

Fish sauce provides umami and salt—don’t fear it, it mellows beautifully. Thai chilies or jalapeños control heat; remove seeds for milder. Mushrooms (shiitake, oyster, or button) soak up broth flavors. Fresh lime juice and cilantro finish it fresh and zesty.

Variations and Substitutions

Make it vegetarian/vegan by swapping chicken for tofu, jackfruit, or extra mushrooms, and use vegetable broth plus soy sauce or tamari instead of fish sauce. For shrimp Tom Kha, add peeled shrimp in the last 20-30 minutes to avoid overcooking.

Dial up spice with more Thai chilies, red curry paste, or sriracha. Add veggies like sliced carrots, bell peppers, broccoli, or baby corn for bulk. If avoiding coconut, try a lighter broth version (though it’s less traditional). For paleo/Whole30, ensure fish sauce is compliant and skip sugar. Use red curry paste for a shortcut infusion if short on individual spices. Swap in turkey or pork for chicken variety.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or coconut milk if it thickens. It freezes well (without fresh herbs/lime)—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly, stirring in fresh lime juice and cilantro after reheating to revive brightness.

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