Description
A creamy and aromatic Thai coconut chicken soup made effortlessly in a slow cooker. Fragrant with lemongrass, kaffir lime leaves, and ginger, this dish is both comforting and flavorful—perfect for busy weeknights or meal prep.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts for leaner meat)
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3–4 kaffir lime leaves (or substitute with zest of 1 lime)
- 1 cup sliced shiitake mushrooms (or button mushrooms)
- 1 small red onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1–2 teaspoons chili paste (adjust to taste)
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions
1. In the slow cooker, combine chicken, chicken broth, coconut milk, lemongrass, kaffir lime leaves, red onion slices, and mushrooms.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
3. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir it back into the broth.
4. Stir in fish sauce, soy sauce, chili paste, and lime juice. Adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro leaves.
Notes
- For a vegetarian version, substitute chicken with tofu or jackfruit.
- Add vegetables like bok choy, carrots, or snap peas during the last hour of cooking for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: PT15M
- Cook Time: PT6H
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Slow Cooker, Tom Kha Gai, Thai Coconut Chicken Soup, Easy Dinner