Slow Cooker Tom Kha Soup is a fragrant and comforting Thai-inspired dish that combines creamy coconut milk, tangy lime, fresh herbs, and tender chicken in a rich broth. This slow cooker version makes it easy to enjoy the complex, bold flavors of traditional Tom Kha soup without spending hours in the kitchen. Perfect for chilly days or whenever you crave something soothing yet vibrant.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  
  

• 1 can (14 ounces) coconut milk
  
  

• 3 cups chicken broth
  
  

• 1 stalk lemongrass, cut into 2-inch pieces and smashed
  
  

• 3 slices galangal or ginger
  
  

• 4 kaffir lime leaves, torn
  
  

• 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
  
  

• 8 ounces mushrooms, sliced
  
  

• 2 tablespoons fish sauce
  
  

• 1 tablespoon brown sugar
  
  

• Juice of 1-2 limes
  
  

• Fresh cilantro, chopped (for garnish)
  
  

• Optional: green onions, sliced (for garnish)
  
  

Directions:

1. Place chicken, coconut milk, chicken broth, lemongrass, galangal or ginger, kaffir lime leaves, and chilies in the slow cooker. Stir to combine.
   
   

2. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
   
   

3. About 30 minutes before serving, add mushrooms, fish sauce, and brown sugar. Stir well.
   
   

4. Remove lemongrass stalks, galangal slices, and kaffir lime leaves before serving.
   
   

5. Stir in fresh lime juice. Adjust seasoning with more fish sauce or lime juice if desired.
   
   

6. Serve hot, garnished with chopped cilantro and green onions if using.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 320 kcal
  
  

• Total Fat: 24 g
  
  

• Saturated Fat: 20 g
  
  

• Cholesterol: 70 mg
  
  

• Sodium: 850 mg
  
  

• Total Carbohydrates: 8 g
  
  

• Dietary Fiber: 1 g
  
  

• Sugars: 4 g
  
  

• Protein: 25 g