Slow Cooker Thai Coconut Chicken Soup (Tom Kha Gai style)
A creamy, tangy, and fragrant Thai coconut milk-based chicken soup with lemongrass, galangal, and lime, made easy in the slow cooker.
Ingredients
- •1.5 lb chicken thighs, boneless, skinless, cut into 1-inch pieces
- •2 cans (13.5 oz each) full-fat coconut milk
- •2 cup chicken broth
- •2 lemongrass stalks, tough outer layers removed, bruised and cut into 2-inch pieces
- •2 inch piece galangal, fresh, thinly sliced
- •5 kaffir lime leaves, torn
- •2 large shallots, thinly sliced
- •3 garlic cloves, minced
- •8 oz oyster mushrooms or cremini mushrooms, sliced
- •3 tablespoon fish sauce
- •3 tablespoon lime juice, fresh
- •1 tablespoon palm sugar, finely chopped, or light brown sugar
- •1 to 2 Thai bird's eye chilies, bruised or thinly sliced
- •0.25 cup fresh cilantro, chopped, for garnish
- •2 green onions, sliced, for garnish
- • to taste salt
Instructions
- 1.
Prepare the aromatics: Gently bruise the lemongrass stalks with the back of a knife or a rolling pin to release their fragrance. Thinly slice the galangal. Tear the kaffir lime leaves in half or into smaller pieces. Thinly slice the shallots and mince the garlic. If using, bruise or thinly slice the Thai bird's eye chilies.
- 2.
Add chicken and aromatics to the slow cooker: Place the cut chicken thighs in the bottom of a 4-quart or larger slow cooker. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, sliced shallots, minced garlic, and bruised chilies (if using) over the chicken.
- 3.
Pour in liquids: Pour both cans of full-fat coconut milk and the chicken broth into the slow cooker.
- 4.
Cook: Cover and cook on LOW for 4 hours, or on HIGH for 2 to 2.5 hours, until the chicken is cooked through and tender.
- 5.
Add mushrooms: During the last 30 minutes of cooking, stir in the sliced mushrooms. Replace the lid and continue cooking until the mushrooms are tender.
- 6.
Finish the soup: Once cooking is complete, carefully remove and discard the large pieces of lemongrass, galangal, and kaffir lime leaves from the soup (they have imparted their flavor and are not meant to be eaten). Stir in the fish sauce, fresh lime juice, and palm sugar (or brown sugar).
- 7.
Taste and adjust: Taste the soup and adjust seasonings as needed. You may want more fish sauce for saltiness, more lime juice for tang, or more palm sugar for sweetness, to balance the flavors to your preference. Add a pinch of salt if necessary.
- 8.
Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped cilantro and sliced green onions. Serve immediately.
Tips
- 💡**Authentic Ingredients:** For the most authentic flavor, try to find fresh galangal and kaffir lime leaves at an Asian grocery store. If fresh galangal is unavailable, use galangal paste (about 1-2 teaspoons) or fresh ginger as a last resort, though the flavor will be different. For kaffir lime leaves, dried leaves can be rehydrated or lime zest can be used in a pinch.
- 💡**Balancing Flavors:** Tom Kha Gai is all about the balance of creamy, sour, salty, and sweet. Always taste and adjust the fish sauce, lime juice, and sugar at the end to suit your palate. Start with the suggested amounts and add more in small increments.
- 💡**Spice Level:** The Thai bird's eye chilies are optional. For a milder soup, omit them entirely. For more heat, add an extra chili or two, or serve with chili oil on the side for individual customization.
- 💡**Serving Suggestions:** This soup is wonderful on its own as a main course. You can also serve it with a side of steamed jasmine rice to soak up the delicious broth.
- 💡**Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Recipe from TheCookbook.ai
Created by Shannon Williams