Slow Cooker Tom Kha Soup Recipe brings the aromatic magic of Thai cuisine right into your kitchen with almost no effort. Imagine tender chicken simmering for hours in a rich coconut broth infused with lemongrass, ginger, and lime—pure comfort in a bowl. This creamy Thai coconut chicken soup, also known as Tom Kha Gai, transforms humble ingredients into a restaurant-quality dish that’s warm, tangy, and deeply satisfying. Whether you’re a Thai food lover or new to Asian flavors, this easy slow cooker Tom Kha Soup is about to become your favorite cozy meal.
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Authentic Thai flavor — combines lemongrass, galangal (or ginger), and coconut milk for a perfectly balanced taste.
Effortless cooking — simply toss everything into the slow cooker and let time do the work.
Protein-rich & wholesome — made with tender chicken thighs or breasts for satisfying texture.
Creamy yet light — coconut milk provides a silky finish without feeling heavy.
Bright and zesty — fresh lime juice adds the perfect tang to balance richness.
Customizable heat level — adjust chilies for a gentle warmth or bold kick.
Meal prep friendly — reheats beautifully for a quick, comforting lunch or dinner.
Budget-friendly comfort food — tastes gourmet but uses affordable ingredients.
Ingredients
Here’s everything to make the best Slow Cooker Tom Kha Soup Recipe at home:
Main Ingredients
1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
4 cups chicken broth – gives the soup a flavorful base
1 (13.5 oz) can full-fat coconut milk – creates the creamy, luscious texture
3 tbsp fish sauce – adds umami depth
2 tbsp fresh lime juice – for brightness and acidity
1 tbsp brown sugar – balances the tangy and salty elements
1 tbsp grated fresh ginger or galangal – key to authentic Thai aroma
3 kaffir lime leaves (optional but recommended) – infuse citrusy fragrance
2 stalks lemongrass – cut into 2-inch pieces and lightly smashed to release oils
8 oz mushrooms, sliced (shiitake or white button)
2–3 Thai chilies or ½ tsp chili flakes (adjust heat to preference)
1 small onion, thinly sliced
2 garlic cloves, minced
Optional Garnishes
Fresh cilantro
Sliced green onions
Lime wedges
How to Make Slow Cooker Tom Kha Soup
Step 1: Combine Ingredients
Add chicken, chicken broth, coconut milk, fish sauce, lime juice, brown sugar, ginger, kaffir lime leaves, lemongrass, mushrooms, chilies, onion, and garlic to your slow cooker. Gently stir to combine.
Step 2: Cook Low and Slow
Cover and cook on low for 6–7 hours or high for 3–4 hours. Slow cooking allows the flavors to meld and the chicken to become melt-in-your-mouth tender.
Step 3: Finish and Adjust
Before serving, remove lemongrass stalks and kaffir lime leaves. Taste and adjust seasoning—add more lime juice for tang or fish sauce for saltiness.
Step 4: Serve and Garnish
Ladle hot soup into bowls, then top with fresh cilantro, green onions, and a squeeze of lime. Serve with jasmine rice or rice noodles for a full meal.
Pro Tips for Perfect Tom Kha Soup
How do I make my Tom Kha Soup extra creamy?
Use full-fat coconut milk and avoid boiling it after adding—boiling can cause separation. Slow cooking preserves the silky texture.
Can I make this soup vegetarian or vegan?
Absolutely! Swap chicken for tofu or mushrooms, and use vegetable broth with soy sauce or vegan fish sauce for flavor balance.
What if I can’t find lemongrass or kaffir lime leaves?
Use lime zest and a splash of lemon juice to mimic their citrus aroma. A few drops of lemongrass paste also work in a pinch.
Can I use leftover cooked chicken?
Yes. Add shredded cooked chicken during the last 30 minutes of cooking so it warms through without drying out.
Best Ways to Serve Slow Cooker Tom Kha Soup
This Slow Cooker Thai Tom Kha Soup pairs perfectly with:
Steamed jasmine rice for a comforting Thai-inspired dinner.
Light cucumber salad to refresh the palate.
Crispy spring rolls or Thai chicken satay for a full meal experience.
Nutrition Information (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 310 kcal | — |
| Protein | 22g | — |
| Fat | 22g | — |
| Carbohydrates | 8g | — |
| Sodium | 850mg | — |
| Fiber | 2g | — |
| Sugar | 5g | — |
Storage & Leftovers
Refrigerate: Store leftovers in airtight containers for up to 3 days.
Freeze: Freeze cooled soup (without fresh herbs) for up to 2 months.
Reheat: Warm gently on the stove or in the microwave; avoid boiling to prevent curdling.
Pro Tip: Add a splash of coconut milk before reheating to revive creaminess.
FAQs
How spicy is Tom Kha Soup?
The spice level depends on your chili choice. For mild heat, use ½ teaspoon chili flakes; for authentic Thai spice, use 2–3 fresh Thai chilies.
Can I double this recipe for meal prep?
Yes! Simply double all ingredients but keep the same cooking time—your slow cooker can handle it as long as it’s not overfilled.
What’s the difference between Tom Kha and Tom Yum?
Tom Yum is a clear, spicy-sour soup, while Tom Kha is creamy from coconut milk and has a more mellow, comforting flavor.
Recipe Variations
Seafood Tom Kha: Add shrimp or scallops during the last 15 minutes of cooking.
Keto Tom Kha Soup: Skip brown sugar and use monk fruit sweetener.
Vegetarian Tom Kha: Replace chicken broth with veggie broth and tofu instead of meat.
Spicy Tom Kha: Add chili oil or sambal oelek for extra fire.
Instant Pot Method: Cook on high pressure for 10 minutes, then quick release.
Conclusion
This Slow Cooker Tom Kha Soup Recipe captures everything we love about Thai food—aromatic, creamy, tangy, and deeply comforting. It’s the kind of dish that warms the soul and impresses every guest, all with minimal effort. Whether it’s a cozy weeknight dinner or an exotic addition to your meal plan, one taste of this slow-cooked Thai coconut chicken soup and you’ll be hooked.