Name: Slow Cooker Tom Kha Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup white onion slices (approximately 1 small white onion); 1 tablespoon chopped fresh garlic (approximately 3 large cloves); ½ red jalapeño pepper (sliced; or 1-2 Thai chiles, halved); 3 slices fresh galangal (or fresh ginger, each slice ¼-inch long); 1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces); 10 lime leaves (torn, optional); 1 tablespoon red Thai curry paste; 4 cups chicken broth (see Notes); 2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature); 1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces); 8 ounces white mushroom caps (sliced); 2 tablespoons brown sugar (or coconut sugar, plus more to taste); 2 tablespoons fish sauce (plus more to taste); 2 tablespoons fresh lime juice (plus more to taste); Thinly sliced green onions; Chopped fresh cilantro

Description

Discover how to make delicious Slow Cooker Tom Kha Soup with ease and full of flavor. Try it today!

Ingredients

Scale

1 cup white onion slices (approximately 1 small white onion)
1 tablespoon chopped fresh garlic (approximately 3 large cloves)
½ red jalapeño pepper (sliced; or 1–2 Thai chiles, halved)
3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)
1 stalk lemongrass (pounded with side of knife, cut into 2-inch-long pieces)
10 lime leaves (torn, optional)
1 tablespoon red Thai curry paste
4 cups chicken broth (see Notes)
2 13.5-ounce cans full-fat coconut milk (or coconut cream, at room temperature)
1 pound chicken breasts (approximately 2 small chicken breasts, cut into bite-sized pieces)
8 ounces white mushroom caps (sliced)
2 tablespoons brown sugar (or coconut sugar, plus more to taste)
2 tablespoons fish sauce (plus more to taste)
2 tablespoons fresh lime juice (plus more to taste)
Thinly sliced green onions
Chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Add 1 cup white onion slices, 1 tablespoon chopped fresh garlic, ½ red jalapeño pepper, 3 slices fresh galangal , 1 stalk lemongrass, 10 lime leaves, 1 tablespoon red Thai curry paste, and 4 cups chicken broth. Stir until all ingredients are incorporated.
Step 2: Place lid on slow cooker. Cook mixture on HIGH 3 hours, or LOW 6 hours. Stir mixture occasionally.
Step 3: When cook time ends, use slotted spoon to remove solids from slow cooker, leaving liquid behind.
Step 4: Add 2 13 5-ounce cans full-fat coconut milk (at room temperature), 1 pound chicken breasts, and 8 ounces white mushroom caps to slow cooker. Stir to incorporate.
Step 5: Place lid on slow cooker. Cook ingredients on HIGH 1 hour or LOW 2 hours, until chicken breast pieces are fully cooked.
Step 6: Once chicken is cooked through, add 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice. Stir to incorporate, then taste mixture and adjust brown sugar, fish sauce, and lime juice as desired.
Step 7: When satisfied with flavor of soup, ladle soup into serving bowls. Garnish each bowl with thinly sliced green onions and chopped fresh cilantro. Serve immediately.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg