Crock Pot Thai Coconut (Tom Kha) Soup

This Crock Pot Thai Coconut (Tom Kha) Soup is a creamy and aromatic recipe, which includes coconut milk and fresh galangal or ginger. It’s a restaurant-quality dish, ready in about 8 hours and 15 minutes.

Crock Pot Thai Coconut (Tom Kha) Soup Ingredients

For the Tom Kha Soup

• 1 cup white onion slices (approximately 1 small white onion)
• 1 tablespoon chopped fresh garlic (about 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 thick)
• 1 stalk lemongrass, pounded with side of knife and cut into 2-inch 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 (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)

Serving Suggestions (All Optional)

• Thinly sliced green onions
• Chopped fresh cilantro

How To Make Crock Pot Thai Coconut (Tom Kha) Soup

1. Add aromatics and broth: Place onion, garlic, jalapeño, galangal, lemongrass, lime leaves (if using), curry paste, and chicken broth into the slow cooker. Stir to combine.
2. Cook base mixture: Cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir occasionally.
3. Strain out solids: When time is up, use a slotted spoon to remove the solids from the slow cooker, leaving the infused broth behind.
4. Add coconut milk, chicken, and mushrooms: Stir in coconut milk, chicken breast pieces, and mushrooms. Cover and cook on HIGH for 1 hour or LOW for 2 hours, until chicken is fully cooked.
5. Finish the soup: Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning as desired.
6. Serve: Ladle into bowls and garnish with green onions and cilantro. Serve immediately.

Recipe Tips

• Can I substitute ginger for galangal?
  Yes, ginger is a common substitute and easier to find.
• What if I can’t find lemongrass?
  Use lemongrass paste as a backup, or skip it and add extra lime juice at the end.
• Can I make this soup vegetarian?
  Use vegetable broth, skip the chicken and fish sauce, and use tofu as a protein.
• How spicy is this soup?
  Mild to medium. You can add more chiles or curry paste to increase heat.
• Can I use light coconut milk?
  Yes, but the soup will be thinner and less creamy.

What To Serve With Tom Kha Soup

This rich and fragrant soup pairs well with light Thai sides:

• Steamed jasmine rice
• Thai cucumber salad
• Fresh spring rolls
• Thai basil chicken (Pad Krapow)
• Mango sticky rice for dessert

How To Store Tom Kha Soup

Refrigerate:
Store cooled soup in an airtight container for up to 4 days.

Freeze:
Freeze in individual portions for up to 2 months. Reheat gently on the stovetop to preserve texture.

Tom Kha Soup Nutrition Facts

• Calories: 398
• Protein: 23g
• Fat: 30g
• Saturated Fat: 25g
• Cholesterol: 48mg
• Sodium: 921mg
• Potassium: 893mg
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 6g
• Calcium: 58mg
• Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Tom Kha soup without curry paste?
Yes, but it will lose some of the depth and spice. Add extra aromatics and a dash of chili oil instead.

Why does my coconut milk separate?
Make sure it’s at room temperature and stir gently. Separation is natural and can be minimized by avoiding rapid boiling.

Can I use pre-cooked chicken?
Yes, add it during the final 20-30 minutes to warm through.

What mushrooms work best?
White button or cremini mushrooms are classic choices.

Is Tom Kha soup gluten-free?
Yes, as long as your fish sauce and curry paste are certified gluten-free.

Try More Recipes:

• Crock Pot Summer Soup
• Crock Pot Minestrone Soup
• Crock Pot Green Pepper Soup