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Slow Cooker Tom Kha Gai

A creamy and aromatic Thai coconut chicken soup made effortlessly in the slow cooker with bold herbs, mushrooms, and rich coconut milk.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Asian, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 2 cans full-fat coconut milk
  • 8 ounces mushrooms sliced
  • 3 stalks lemongrass trimmed and smashed
  • 1 piece galangal or fresh ginger sliced
  • 5 kaffir lime leaves
  • 2 Thai red chilies sliced
  • 3 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic minced
  • 1 small onion sliced
  • 2 limes juiced
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • Slow cooker
  • Cutting board
  • Chef knife
  • Ladle

Method
 

  1. Place chicken, broth, lemongrass, galangal, lime leaves, garlic, onion, mushrooms, fish sauce, brown sugar, and chilies into the slow cooker.
  2. Cover and cook on low for 5-6 hours or high for 3-4 hours.
  3. Remove chicken and shred using two forks.
  4. Return shredded chicken to the slow cooker.
  5. Stir in coconut milk during the final 20-30 minutes of cooking.
  6. Add lime juice and stir gently.
  7. Taste and adjust seasoning as needed.
  8. Remove lemongrass and lime leaves before serving.
  9. Garnish with cilantro and green onions before serving hot.

Notes

For extra spice, add additional Thai chilies or a spoonful of chili paste. Serve with jasmine rice or rice noodles for a heartier meal.