Description
A rich and aromatic Thai-inspired Slow Cooker Tom Kha Soup made with tender chicken, mushrooms, coconut milk, and fragrant herbs. Comforting, creamy, and full of flavor.
Ingredients
- 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
- 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)
- thinly sliced green onions
- chopped fresh cilantro
Instructions
1. 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.
2. Place lid on slow cooker. Cook mixture on HIGH 3 hours, or LOW 6 hours. Stir mixture occasionally.
3. When cook time ends, use slotted spoon to remove solids from slow cooker, leaving liquid behind.
4. Add 2 13.5-ounce cans full-fat coconut milk, 1 pound chicken breasts, and 8 ounces white mushroom caps to slow cooker. Stir to incorporate.
5. Place lid on slow cooker. Cook ingredients on HIGH 1 hour or LOW 2 hours, until chicken breast pieces are fully cooked.
6. 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 and adjust seasoning as desired.
7. When satisfied with flavor of soup, ladle soup into serving bowls. Garnish with thinly sliced green onions and chopped fresh cilantro. Serve immediately.
Notes
Use galangal and lime leaves if available for authentic Thai flavor. For a vegetarian version, substitute tofu for chicken and use vegetable broth and soy sauce instead of fish sauce.