Slow Cooker Tom Kha Soup Recipe

Name: Slow Cooker Tom Kha Soup Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Cuisine: Thai
Ingredients: 1 cup White Onion (1 cup white onion slices (approximately 1 small white onion)); 1 tbsp Garlic (1 tablespoon chopped fresh garlic (approximately 3 large cloves)); ½ piece Red Jalapeño Pepper (½ red jalapeño pepper (sliced; or 1-2 Thai chiles, halved)); 3 slices Galangal (3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)); 1 piece Lemongrass (1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces)); 10 pieces Kaffir Lime Leaf (10 lime leaves (torn, optional)) — optional; 1 tbsp Thai Red Curry Paste (1 tablespoon red Thai curry paste); 4 cup Chicken Broth (4 cups chicken broth (see Notes)); 2 can Coconut Milk (2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)); 1 lb Chicken Breast (1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)); 8 oz White Button Mushrooms (8 ounces white mushroom caps (sliced)); 2 tbsp Brown Sugar (2 tablespoons brown sugar (or coconut sugar, plus more to taste)); 2 tbsp Fish Sauce (2 tablespoons fish sauce (plus more to taste)); 2 tbsp Lime Juice (2 tablespoons fresh lime juice (plus more to taste)); 0 pieces Scallion (thinly sliced green onions); 0 pieces Cilantro (chopped fresh cilantro)

Slow Cooker Tom Kha Soup Recipe - Main Course (Thai)

255 minThai

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

White Onion1 cup · 1 cup white onion slices (approximately 1 small white onion)
Garlic1 tbsp · 1 tablespoon chopped fresh garlic (approximately 3 large cloves)
Red Jalapeño Pepper½ piece · ½ red jalapeño pepper (sliced; or 1-2 Thai chiles, halved)
Galangal3 slices · 3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)
Lemongrass1 piece · 1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces)
Kaffir Lime Leaf10 pieces · 10 lime leaves (torn, optional) · optional
Thai Red Curry Paste1 tbsp · 1 tablespoon red Thai curry paste
Chicken Broth4 cup · 4 cups chicken broth (see Notes)
Coconut Milk2 can · 2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)
Chicken Breast1 lb · 1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)
White Button Mushrooms8 oz · 8 ounces white mushroom caps (sliced)
Brown Sugar2 tbsp · 2 tablespoons brown sugar (or coconut sugar, plus more to taste)
Fish Sauce2 tbsp · 2 tablespoons fish sauce (plus more to taste)
Lime Juice2 tbsp · 2 tablespoons fresh lime juice (plus more to taste)
Scallion0 pieces · thinly sliced green onions
Cilantro0 pieces · chopped fresh cilantro

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Steps

1Add 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.
2Place lid on slow cooker. Cook mixture on HIGH 3 hours, or LOW 6 hours. Stir mixture occasionally.
3When cook time ends, use slotted spoon to remove solids from slow cooker, leaving liquid behind.
4Add 2 13.5-ounce cans full-fat coconut milk (at room temperature), 1 pound chicken breasts, and 8 ounces white mushroom caps to slow cooker. Stir to incorporate.
5Place lid on slow cooker. Cook ingredients on HIGH 1 hour or LOW 2 hours, until chicken breast pieces are fully cooked.
6Once chicken is cooked through, add 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice. Stir to incorporate, then taste mixture and adjust brown sugar, fish sauce, and lime juice as desired.
7When satisfied with flavor of soup, ladle soup into serving bowls. Garnish each bowl with thinly sliced green onions and chopped fresh cilantro. Serve immediately.