Description
A creamy, fragrant Thai‑style coconut chicken soup made in a slow cooker, inspired by Tom Kha Gai, combining coconut milk, red curry paste, lime, lemongrass, and tender chicken.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breasts (or thighs), cut into bite‑sized pieces
- 4 cups (≈ 960 ml) chicken broth
- 1 (14‑oz) can coconut milk (or 400 ml)
- 2‑3 tbsp Thai red curry paste (adjust to taste)
- 1 stalk lemongrass, bruised and cut into pieces
- 1‑2 slices fresh ginger (or galangal), peeled
- 2 cloves garlic, minced
- 1 tbsp fish sauce (or to taste)
- 1–2 tbsp brown sugar or palm sugar (or to taste)
- Juice of 1–2 limes (≈ 2–3 tbsp)
- 1 red bell pepper, sliced (optional)
- 8 oz (≈ 225 g) mushrooms, sliced (optional)
- Fresh cilantro or green onions, for garnish
- Salt & pepper, to taste
Instructions
- In the slow cooker, combine chicken broth, red curry paste, lemongrass, ginger, garlic, and chicken pieces. Stir to mix well so curry paste dissolves.
- Cover and cook on LOW for about 4–5 hours (or HIGH for 2–3 hours) until chicken is nearly cooked and flavors have blended.
- Stir in coconut milk, fish sauce, sugar, lime juice, red bell pepper, and mushrooms (if using). Mix thoroughly.
- Cover and cook an additional 30–60 minutes on LOW (or 15–30 minutes on HIGH) until vegetables are tender and chicken is cooked through.
- Remove lemongrass stalks and ginger slices. Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
- Ladle into bowls and garnish with fresh cilantro or green onions. Serve hot.
Notes
- You can use light coconut milk to reduce fat, though texture may be thinner—if so, whisk in a little cornstarch or tapioca slurry to thicken. (From recipe adaptations) :contentReference[oaicite:0]{index=0}
- Feel free to swap chicken thighs for more flavor and moisture.
- Don’t skip bruising the lemongrass and slicing the ginger—they release essential aromatics.
- If soup seems thin, mix 1 tsp cornstarch with cold water and stir into soup, then cook 10 more minutes to thicken.
- Leftovers keep in the fridge for about 2–3 days; reheat gently to avoid coconut milk separation.
Nutrition
- Serving Size: ≈ 1 bowl (about 1¼ cups)
- Calories: ≈ 200–400 (depends on coconut milk & portion)