Slow Cooker Tom Kha Gai Recipe

This enchanting slow cooker Thai coconut chicken soup melds tender chicken pieces in creamy coconut milk and savory broth with vibrant flavors from lemongrass, galangal, and kaffir lime leaves. Fresh mushrooms, zesty Thai red chilies, and tangy lime juice perfectly round out an aromatic, well-balanced dish that delights the palate.

I wanted to share my take on a Slow Cooker Tom Kha Gai recipe that is both flavorful and nutritious. I use 1 lb of boneless chicken thighs cut into bite size pieces for a lean protein boost and creamy coconut milk that adds healthy fats.

The dish gets its depth from 3 cups of chicken broth combined with 2 bruised stalks of lemongrass, 2 inches of sliced galangal and 4 torn kaffir lime leaves. I also throw in 8 oz of mushrooms and 2 smashed Thai red chilies to give the soup a subtle heat.

The nutritional benefits of this Thai coconut chicken soup are impressive and its balance of protein and healthy fats makes it an ideal comfort meal. I’ve experimented with similar recipes in my other blog posts comparing versions like Instant Pot Tom Kha Gai Soup and Vegan Kimchi Soup so you know its a proven crowd pleaser.

Enjoy and let me know how it turns out!

Why I Like this Recipe

I like this recipe because it brings together a ton of bold flavors that make each bite really exciting. I love the way the coconut milk gives the soup a creamy richness, while the lemongrass, galangal, and kaffir lime leaves add a zesty kick that just makes my taste buds dance.

I also appreciate how easy it is to make in a slow cooker; it mostly takes care of itself and leaves me with a delicious meal without needing to fuss over it the whole time. Plus, the flexibility with the red chilies lets me decide just how spicy I want it, which makes it perfect for any night.

Ingredients

• Chicken thighs provide protein and flavor, making the soup feel hearty and satisfying.
• Coconut milk offers rich, healthy fats and a creamy, tropical twist to the broth.
• Lemongrass adds a fresh, citrusy aroma that lightens the deep flavors.
• Galangal gives a spicy, earthy note and helps with digestion.
• Kaffir lime leaves lend a zesty, aromatic lift that makes the broth pop.
• Mushrooms bring an earthy texture and a boost of fiber and vitamins.
• Thai red chilies add a fiery kick, balancing the soup with spicy heat.
• Fish sauce provides umami depth and a salty accent, enhancing overall taste.
• Fresh lime juice injects tanginess and brightness, balancing the soup’s richness.

Ingredient Quantities

• 1 lb bonless chicken thighs, cut into bite size pieces
• 2 full cans (14 oz each) coconut milk
• 3 cups chicken broth
• 2 stalks lemongrass, outer layers removed and bruised
• 2 inches galangal, sliced into thin pieces
• 4 kaffir lime leaves, torn into pieces
• 8 oz mushrooms (straw or button), halved
• 2 Thai red chilies, smashed (adjust if you like it spicy)
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
• Salt to taste

How to Make this

1. Start by prepping all your ingredients: cut the chicken thighs into bite-size pieces, peel and bruise the lemongrass by removing the outer layers, thinly slice the galangal, tear the kaffir lime leaves, halve the mushrooms, and smash the Thai red chilies.

2. Place the chicken, both cans of coconut milk, and the chicken broth into your slow cooker.

3. Add in the bruised lemongrass, sliced galangal, and torn kaffir lime leaves to the pot.

4. Set your crockpot on low for 3-4 hours or on high for about 2 hours so all the flavors can really mingle.

5. When your soup has been cooking for most of the time, about 30 minutes before it’s done, stir in the mushrooms and smashed red chilies.

6. Next, mix in the fish sauce, fresh lime juice, and sugar then add salt to taste.

7. Give it a stir and let the soup finish cooking for that last half hour so the mushrooms get tender.

8. Once finished, taste the soup and adjust any seasoning if needed.

9. Before serving, remove the lemongrass, galangal, and kaffir lime leaves so you don’t end up with chewy bits.

10. Ladle the soup into bowls and serve hot enjoy your delicious tom kha gai!

Equipment Needed

1. Chef’s knife for cutting the chicken and vegetables
2. Cutting board to chop and prep all your ingredients
3. Slow cooker or crockpot for simmering the soup
4. Measuring cups and measuring spoons for the liquids and seasonings
5. Large spoon to stir the ingredients as they cook
6. Ladle for serving the soup into bowls
7. Mixing bowl to combine smaller ingredients if needed

FAQ

Slow Cooker Tom Kha Gai Recipe Substitutions and Variations

• Chicken thighs: You can swap these with chicken breasts if you prefer a leaner option, although the flavor might be a bit less robust.
• Coconut milk: If you cant find regular coconut milk, try using a mix of light coconut milk and a bit of cream to mimic the rich texture.
• Galangal: Fresh ginger can work as a substitute if galangal isnt available, but keep in mind the flavor will be a little different.
• Kaffir lime leaves: Use a combination of fresh lime zest and a few extra squeezes of lime juice to get a similar citrusy tang.
• Thai red chilies: If you dont want it too spicy, you can substitute with red jalapenos which gives a milder heat.

Pro Tips

1. Try to remove the lemongrass, galangal, and kaffir lime leaves before serving so you don’t end up with any chewy bits floating around the soup.
2. Add the mushrooms and chilies near the end of the cooking time to keep them from overcooking, which helps them hold their texture better.
3. Taste the soup before serving and adjust the lime juice and fish sauce as needed, since getting that perfect balance is key.
4. Let the soup sit for a few minutes after cooking so the flavours mingle together even more, making it taste richer.