Tom Kha Soup is a beloved Thai dish known for its creamy coconut base, tangy lime flavor, and fragrant spices. This Slow Cooker version simplifies the cooking process while preserving the authentic taste of the dish. It’s a perfect choice for busy days when you crave a comforting, flavorful meal that requires minimal effort.
Overview of the Recipe
This recipe combines the traditional flavors of Tom Kha Gai (Thai Coconut Chicken Soup) with the convenience of a slow cooker. The result is a rich, creamy soup infused with galangal (or ginger), lemongrass, and lime, balanced with tender chicken and earthy mushrooms.
History and Origin
Tom Kha, which translates to “boiled galangal,” is a classic dish in Thai cuisine. It originates from Central Thailand and showcases the region’s love for balancing spicy, sour, sweet, and creamy flavors. Over time, it has become a favorite in Thai restaurants worldwide, admired for its unique combination of flavors and comforting qualities.
Ingredients
For this Slow Cooker Tom Kha Soup, you will need:
- 1 pound chicken breast or thighs, thinly sliced
- 2 cups chicken broth
- 2 cups coconut milk (full-fat for creaminess)
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1-inch piece of galangal or ginger, thinly sliced
- 3 kaffir lime leaves, torn into pieces (or 1 teaspoon lime zest as a substitute)
- 2 cups mushrooms, sliced (button, shiitake, or oyster work well)
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1-2 red Thai chilies, sliced (adjust for spice level)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar (optional, to balance flavors)
- Fresh cilantro, chopped, for garnish
- Green onions, sliced, for garnish
Optional:
- Sliced red bell peppers for added color
- Rice noodles or steamed jasmine rice for serving