I finally perfected my Slow Cooker Tom Kha Soup and the coconut, lime, and lemongrass combo hits so hard you’ll keep scrolling just to see how it turns out.

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I am obsessed with my Slow Cooker Tom Kha Soup because it tastes insane and requires almost no babysitting. I love the bright snap of lemongrass and the electric tang of kaffir lime leaves cutting through creamy coconut.

This Thai Coconut Chicken Soup hits salty, sour, spicy notes in one spoon and it keeps me coming back for more on those nights I refuse to order takeout. It’s messy to describe but simple to love.

Big, real flavors that feel bold without trying too hard. Seriously, I crave it when I need actual food that talks back and fights blandness.

Ingredients

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Full fat coconut milk: creamy base that makes it rich and slightly sweet.
Chicken broth: adds savory depth so it doesn’t taste too heavy.
Chicken pieces: the protein — tender bites that soak up all the broth.
Lemongrass: bright, citrusy stalk that smells fresh and herbal.
Galangal: sharp, piney zing — kind of ginger’s funky cousin.
Kaffir lime leaves: floral citrus notes that lift the whole bowl.
Shallots: sweet onion flavor, softens and blends into the coconut.
Garlic: classic punchy aroma that rounds out savory flavors.
Mushrooms: meaty texture, so the soup feels more substantial.
Thai chiles: spicy kick — adjust if you don’t want heat.
Fish sauce: salty umami — brings that unmistakable Thai character.
Lime juice: bright acid that cuts through the richness.
Palm sugar: gentle sweetness to balance salty and sour.
Nam prik pao: optional smoky-sweet depth, adds color too.
Green onions: fresh crunch and mild oniony brightness on top.
Cilantro: herbaceous finish, lively and fragrant.
Salt and pepper: simple seasoning to tweak it to your taste.

Ingredient Quantities

2 (13.5 oz / 400 ml) cans full fat coconut milk

3 cups (720 ml) low sodium chicken broth

1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite sized pieces

1 stalk lemongrass, white part only, smashed and sliced thin (about 2 tablespoons)

1 1/2 inch piece fresh galangal, sliced thin (or 1 tablespoon galangal paste if unavailable)

6 to 8 kaffir lime leaves, torn or bruised

3 shallots, thinly sliced

3 cloves garlic, minced

8 oz (225 g) straw mushrooms or cremini mushrooms, halved or sliced

2 to 4 Thai bird chiles or red chiles, sliced (adjust for heat)

3 to 4 tablespoons fish sauce, to taste

3 tablespoons fresh lime juice (about 2 limes), plus lime wedges for serving

1 to 2 tablespoons palm sugar or light brown sugar, to taste

1 tablespoon nam prik pao (Thai roasted chili paste), optional for depth and color

2 green onions, thinly sliced for garnish

1/2 cup fresh cilantro leaves, chopped for garnish

salt and freshly ground black pepper, to taste

How to Make this

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1. Add the coconut milk and chicken broth to the slow cooker and stir gently so the coconut milk is mixed in but not broken up too much.

2. Put the chicken pieces in, then add the smashed thinly sliced lemongrass, thinly sliced galangal (or 1 tablespoon galangal paste), torn kaffir lime leaves, sliced shallots, minced garlic, mushrooms and sliced chiles.

3. If using nam prik pao, stir it in now for color and depth. Season with 2 tablespoons fish sauce to start, 1 tablespoon of the palm or light brown sugar, and a few grinds of black pepper.

4. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken is tender and cooked through. Taste about 30 minutes before the end and adjust if needed.

5. About 10 minutes before serving add the fresh lime juice and then taste. Add more fish sauce if it needs salt, more sugar if it needs balance, and more lime if it needs brightness. Add salt only if needed.

6. Use a slotted spoon to remove any big pieces of galangal or big chunks of lemongrass that you or your guests might not want to eat. You can leave the torn kaffir leaves in for flavor or fish them out if you prefer.

7. Taste again and finish with freshly ground black pepper. If the soup is too rich, stir in up to 1/2 cup extra chicken broth or water, a little at a time, until you like the texture.

8. Ladle into bowls and garnish with the sliced green onions, chopped cilantro and lime wedges on the side for extra tang.

9. Serve hot with steamed jasmine rice or a side of rice noodles if you like. Leftovers keep well refrigerated for 2 to 3 days and reheat gently on low so the coconut milk does not split.

10. Quick tips: adjust chiles to your heat level, add mushrooms last if you want them firmer, and don’t overdo fish sauce at the start because you can always add more at the end.

Equipment Needed

1. Slow cooker (6-quart recommended)
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Can opener
6. Wooden spoon or heatproof stirring spoon
7. Slotted spoon
8. Ladle
9. Small bowl for mixing/tasting
10. Tongs or fork for handling chicken

FAQ

Q: Can I use ginger instead of galangal?

A: Yes, you can use fresh ginger if you can’t find galangal. Galangal has a sharper, piney taste, so use a little less ginger than the recipe calls for and taste as you go. It wont be exactly the same, but it will still be tasty.

Q: How can I make this soup vegetarian or vegan?

A: Swap the chicken for firm tofu or extra mushrooms, use vegetable broth instead of chicken broth, and replace fish sauce with soy sauce or tamari plus a little seaweed or mushroom powder for umami. Add lime and sugar to balance flavors.

Q: How do I control the heat level?

A: Use fewer Thai chiles or remove the seeds to lower heat. You can also add chiles at the end so the soup gets less time to steep. If it gets too hot, add more coconut milk or a touch more sugar and lime to mellow it out.

Q: What is the best way to store and reheat leftovers?

A: Cool and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove over low to medium heat so the coconut milk doesnt split. Stir frequently and add a splash of broth or coconut milk if it gets too thick.

Q: Can I use canned mushrooms or frozen ones?

A: Yes, canned or frozen mushrooms work fine. If canned, rinse and drain them. If frozen, add them a little later in cooking so they dont get soggy. Fresh keeps the best texture though.

Q: My soup tastes a bit flat. How do I fix it?

A: Taste and adjust with three things: saltiness (fish sauce), acidity (lime juice), and sweetness (palm or brown sugar). Add small amounts and taste after each change until it sings.

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

Coconut milk: use light coconut milk if you want less fat, or stir together 1 can coconut cream with 1 can water to mimic full fat texture; canned evaporated milk works in a pinch but it changes the flavor a bit.
Galangal: fresh ginger is the easiest swap (use slightly less, it’s sharper), or use 1 tbsp galangal paste if you can find it.
Kaffir lime leaves: substitute 1 tsp lime zest plus a regular bay leaf for aroma, or just add extra lime zest and a little extra lime juice at the end.
Fish sauce: use low sodium soy sauce or tamari for a vegetarian friendly option, and add a squeeze of lime to bring back the briny tang; miso dissolved in a bit of warm water also gives good umami.

Pro Tips

1) Brown the chicken quickly in a skillet before adding to the slow cooker if you want extra flavor. It’s not required, but those little browned bits make the broth taste deeper. Don’t crowd the pan though or it steams instead of browns.

2) Protect the coconut milk from breaking by keeping the lid on and reheating gently. If the broth looks grainy after cooking, whisk in a tablespoon of warm broth or coconut milk off the heat to smooth it out.

3) Add mushrooms and delicate herbs near the end so they stay firmer and brighter. Mushrooms cooked the whole time can get spongy and kaffir leaves lose their fresh lift if left too long.

4) Season in stages: start light with fish sauce and sugar, then finish with lime and more fish sauce after tasting. Acid brightens everything, so add lime last so you can dial in the balance without over-salting.

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

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected my Slow Cooker Tom Kha Soup and the coconut, lime, and lemongrass combo hits so hard you'll keep scrolling just to see how it turns out.

Servings

servings

Calories

452

kcal

Equipment: 1. Slow cooker (6-quart recommended)
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Can opener
6. Wooden spoon or heatproof stirring spoon
7. Slotted spoon
8. Ladle
9. Small bowl for mixing/tasting
10. Tongs or fork for handling chicken

Ingredients

2 (13.5 oz / 400 ml) cans full fat coconut milk
3 cups (720 ml) low sodium chicken broth
1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 stalk lemongrass, white part only, smashed and sliced thin (about 2 tablespoons)
1 1/2 inch piece fresh galangal, sliced thin (or 1 tablespoon galangal paste if unavailable)
6 to 8 kaffir lime leaves, torn or bruised
3 shallots, thinly sliced
3 cloves garlic, minced
8 oz (225 g) straw mushrooms or cremini mushrooms, halved or sliced
2 to 4 Thai bird chiles or red chiles, sliced (adjust for heat)
3 to 4 tablespoons fish sauce, to taste
3 tablespoons fresh lime juice (about 2 limes), plus lime wedges for serving
1 to 2 tablespoons palm sugar or light brown sugar, to taste
1 tablespoon nam prik pao (Thai roasted chili paste), optional for depth and color
2 green onions, thinly sliced for garnish
1/2 cup fresh cilantro leaves, chopped for garnish
salt and freshly ground black pepper, to taste

Directions

Add the coconut milk and chicken broth to the slow cooker and stir gently so the coconut milk is mixed in but not broken up too much.
Put the chicken pieces in, then add the smashed thinly sliced lemongrass, thinly sliced galangal (or 1 tablespoon galangal paste), torn kaffir lime leaves, sliced shallots, minced garlic, mushrooms and sliced chiles.
If using nam prik pao, stir it in now for color and depth. Season with 2 tablespoons fish sauce to start, 1 tablespoon of the palm or light brown sugar, and a few grinds of black pepper.
Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken is tender and cooked through. Taste about 30 minutes before the end and adjust if needed.
About 10 minutes before serving add the fresh lime juice and then taste. Add more fish sauce if it needs salt, more sugar if it needs balance, and more lime if it needs brightness. Add salt only if needed.
Use a slotted spoon to remove any big pieces of galangal or big chunks of lemongrass that you or your guests might not want to eat. You can leave the torn kaffir leaves in for flavor or fish them out if you prefer.
Taste again and finish with freshly ground black pepper. If the soup is too rich, stir in up to 1/2 cup extra chicken broth or water, a little at a time, until you like the texture.
Ladle into bowls and garnish with the sliced green onions, chopped cilantro and lime wedges on the side for extra tang.
Serve hot with steamed jasmine rice or a side of rice noodles if you like. Leftovers keep well refrigerated for 2 to 3 days and reheat gently on low so the coconut milk does not split.
Quick tips: adjust chiles to your heat level, add mushrooms last if you want them firmer, and don’t overdo fish sauce at the start because you can always add more at the end.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.