Few soups offer comfort, aroma, and bright flavor quite like Tom Kha, Thailand’s beloved coconut chicken soup. Traditionally simmered gently with galangal, lemongrass, lime leaves, and chilies, it’s a dish that soothes while delivering layers of fragrance and warmth. Making it in the slow cooker transforms the process into something effortless—you load in the aromatics, let the broth develop depth slowly, then finish with tender chicken, creamy coconut milk, and the perfect balance of sweet, salty, and tangy.
This version stays true to the essence of Tom Kha while giving you a hands-off method ideal for busy days. The result is a restaurant-style soup with minimal effort and maximum payoff.
Recipe Overview
This slow cooker Tom Kha soup combines fragrant Thai aromatics with chicken, creamy coconut milk, mushrooms, and lime. The slow cooker enhances the flavor, producing a rich, tangy, slightly spicy broth. The soup is finished with fish sauce, sugar, and lime juice to create the signature sweet–salty–sour balance.
Ingredients & Instructions
Ingredients
- 1 cup sliced white onion (from 1 small onion)
- 1 tbsp chopped garlic (about 3 large cloves)
- ½ red jalapeño sliced or 1–2 Thai chiles, halved
- 3 slices galangal or fresh ginger (¼-inch thick)
- 1 stalk lemongrass, pounded and cut into 2-inch pieces
- 10 torn lime leaves (optional but recommended)
- 1 tbsp red Thai curry paste
- 4 cups chicken broth
- 2 cans (13.5 oz each) coconut milk or coconut cream, room temp
- 1 lb chicken breasts, cut into bite-sized pieces
- 8 oz white mushrooms, sliced
- 2 tbsp brown sugar or coconut sugar (plus extra to taste)
- 2 tbsp fish sauce (plus extra to taste)
- 2 tbsp fresh lime juice (plus extra to taste)
Optional toppings:
- Sliced green onions
- Chopped cilantro
Step-by-Step Instructions
1. Build the aromatic broth
Place onions, garlic, chilies, galangal/ginger, lemongrass, lime leaves, curry paste, and chicken broth into the slow cooker. Stir to combine.
Cook:
- LOW: 4–5 hours
- HIGH: 2–2.5 hours
The goal is for the aromatics to soften fully and infuse the broth deeply. Stir occasionally if possible.
2. Strain out the aromatics
Using a slotted spoon, remove the onions, peppers, galangal/ginger slices, lemongrass pieces, and lime leaves. This keeps the broth smooth and prevents overpowering bites.
3. Add chicken, mushrooms & coconut milk
Stir in:
- Chicken pieces
- Mushrooms
- Coconut milk or cream
Cook again:
- LOW: 1.5–2 hours
- HIGH: 45–60 minutes
The chicken should be tender and fully cooked without overcooking.
4. Season to balance the flavors
Stir in:
- Brown sugar
- Fish sauce
- Lime juice
Taste and adjust:
- More sugar = more sweetness
- More fish sauce = more savory depth
- More lime juice = brighter acidity
Adjust until the sweet–salty–tangy balance feels right.
5. Serve
Ladle hot soup into bowls and top with cilantro and green onions if desired.
Cooking Tips & Variations
1. Intensify the broth
For stronger citrus-herbal notes, keep the aromatics in longer or increase lemongrass and lime leaves.
2. Protein swaps
- Shrimp (add during last 10 minutes on HIGH)
- Tofu cubes
- Thinly sliced chicken thighs
3. Adjust spice level
- Keep seeds in chilies for more heat
- Use Thai chiles for sharper spice
- Add a spoon of chili oil at the end
4. Creaminess choices
Coconut cream yields a thicker soup; coconut milk produces a silkier, lighter texture.
5. Vegetable additions
Try adding bok choy, baby corn, spinach, or bamboo shoots during the last 20 minutes.
Storage & Serving Suggestions
Storage
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 2 months (freeze without mushrooms for best texture)
Reheat gently to avoid curdling the coconut milk.
Serving ideas
- Ladle over jasmine rice for a heartier meal
- Serve with Thai basil or lime wedges
- Pair with spring rolls or steamed vegetables
This slow cooker Tom Kha delivers authentic flavor with minimal effort. The slow simmering process extracts the aromatics beautifully, while the final addition of chicken and coconut milk creates a creamy, comforting bowl balanced with lime and fish sauce. It’s a practical way to enjoy a deeply flavored Thai soup anytime.
FAQs
1. Can I use ginger instead of galangal?
Yes—galangal is traditional, but ginger works well if that’s what you have.
2. Can I make this vegetarian?
Use vegetable broth, tofu, and soy sauce instead of fish sauce.
3. Can I cook everything at once?
Better to follow the two-stage method. Adding coconut milk and chicken too early can cause separation or overcooking.
4. Is red curry paste necessary?
It adds depth and color, but the soup will still be good without it.
5. How do I keep coconut milk from curdling?
Use full-fat coconut milk, add it later in cooking, and avoid boiling.
Slow Cooker Tom Kha Soup is a creamy Thai coconut chicken soup made with lemongrass, galangal, lime, and mushrooms. Easy, fragrant, and perfectly balanced.