🥥🍲 Crockpot Thai Coconut Chicken Soup (Tom Kha Gai)
Here’s a delicious, comforting, and easy-to-make Crockpot Thai Coconut Chicken Soup recipe — a slow-cooker version of the classic Tom Kha Gai. It’s rich, creamy, mildly spicy, and full of aromatic Thai flavors.
✅ Servings: 6
🕒 Prep Time: 15 minutes
⏳ Cook Time: 4–6 hours (on LOW)
📝 Ingredients:
For the Soup:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs (cut into chunks or left whole and shredded later)
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups low-sodium chicken broth
- 2 cups mushrooms, sliced (shiitake or cremini preferred)
- 1 red bell pepper, sliced thin
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 stalks lemongrass, trimmed and smashed (or 1 tbsp lemongrass paste)
- 2–3 tbsp Thai red curry paste (adjust to spice preference)
- 2 tbsp fish sauce (or soy sauce for vegetarian version)
- 1 tbsp brown sugar (or coconut sugar)
- Juice of 1 lime
- Optional: 1–2 kaffir lime leaves (adds traditional flavor if available)
Toppings & Garnish:
- Fresh cilantro, chopped
- Green onions, sliced
- Fresh lime wedges
- Optional: sliced Thai chilies for heat
🍽️ Instructions:
1. Assemble in the Crockpot:
- Add chicken, mushrooms, bell pepper, onion, garlic, ginger, lemongrass, curry paste, fish sauce, brown sugar, and broth to your crockpot.
- Stir gently to combine.
2. Slow Cook:
- Cover and cook on LOW for 4–6 hours or until chicken is cooked through and tender.
- If using whole chicken breasts/thighs, shred them with two forks before proceeding.
3. Add Coconut Milk:
- About 30 minutes before serving, stir in the coconut milk and lime juice.
- Let it warm through gently without boiling (to preserve the creamy texture).
4. Remove Lemongrass:
- Before serving, remove the lemongrass stalks and any kaffir lime leaves.
5. Serve:
- Ladle into bowls and top with fresh cilantro, green onions, and a squeeze of lime juice. Add chilies if you want extra heat.
🍚 Serving Suggestions:
- Serve with steamed jasmine rice, rice noodles, or enjoy as-is for a low-carb option.
- Crusty bread also works surprisingly well for soaking up the broth.
🧊 Storage:
- Fridge: Keeps up to 4 days.
- Freezer: Store in an airtight container for up to 2 months (coconut milk may separate slightly but still tastes great).
🔄 Substitutions & Add-ins:
| Ingredient | Substitution / Notes |
|---|---|
| Chicken | Shrimp, tofu, or rotisserie chicken (add late) |
| Mushrooms | Zucchini, bamboo shoots, or extra peppers |
| Lemongrass | Use lemongrass paste or omit if unavailable |
| Fish sauce | Soy sauce or tamari for vegetarian version |
| Coconut milk | Use full-fat for creaminess; light works too |
Would you like this as a printable recipe card or in meal prep format (e.g. freezer pack instructions)?
