Description
Tom Kha Soup brings Thai culinary magic to comfort dining with rich coconut broth and tender chicken. Fragrant lemongrass, ginger, and galangal create an authentic flavor profile that transports palates straight to Bangkok’s bustling street kitchens.
Ingredients
Scale
Protein:
- 2 small chicken breasts (approximately 1 pound), cut into bite-sized pieces
- 4 cups chicken broth
Vegetables and Aromatics:
- ½ onion, sliced
- 2 cloves garlic, chopped
- ½ red jalapeño pepper, sliced
- 3 quarter-inch slices galangal or ginger
- 1 lemongrass stalk, pounded with the side of a knife, cut into 2-inch-long pieces
- 10 lime leaves, torn (optional)
- 8 ounces white mushroom caps, sliced
- 2–3 green onions, thinly sliced
Liquids and Seasonings:
- 2 (13.5-ounce) cans full-fat coconut milk or coconut cream
- 1 tablespoon red curry paste
- 2–3 tablespoons brown sugar or coconut sugar
- 2–3 tablespoons fish sauce
- 2–3 tablespoons freshly squeezed lime juice
- Chopped fresh cilantro, for garnish
Instructions
- Combine aromatic vegetables including diced onion, minced garlic, finely chopped jalapeño, grated fresh ginger, bruised lemongrass stalks, and torn lime leaves with red curry paste in the slow cooker. Pour chicken broth (or 946 milliliters) over the ingredients and create a fragrant base.
- Allow the mixture to simmer and develop deep flavors by cooking on high temperature for 2-3 hours or low temperature for 4-6 hours, enabling the spices and herbs to infuse thoroughly.
- Carefully remove the whole aromatics like lemongrass stalks and lime leaves to prevent stringy textures in the final soup.
- Introduce boneless, skinless chicken pieces (approximately or 454 grams) and sliced mushrooms into the liquid. Pour in full-fat coconut milk (or 414 milliliters) to create a creamy consistency.
- Continue cooking on high for 1 hour or low for 2 hours until chicken is perfectly tender and easily shreds with a fork.
- Enhance the soup’s flavor profile by stirring in brown sugar (), fish sauce (), and freshly squeezed lime juice ().
- Taste and adjust seasoning with additional salt or spices as needed for balanced flavors.
- Ladle the soup into serving bowls and garnish generously with chopped fresh cilantro and thinly sliced green onions for a vibrant presentation.
Notes
- Customize heat levels by adjusting jalapeño quantity or using different chili variations.
- Fish sauce brings umami depth, enhancing the soup’s authentic Thai flavor profile.
- Fresh ingredients like lemongrass and lime leaves create vibrant, aromatic undertones.
- Cooking on low temperature ensures tender chicken and allows flavors to meld gradually.
- Mushrooms absorb surrounding spices, adding earthy complexity to the coconut broth.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 10g
- Sodium: 1500mg
- Fat: 45g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg