Crockpot Thai Coconut Chicken Soup

Here’s a detailed Crockpot Thai Coconut Chicken Soup (Tom Kha Gai) recipe that delivers rich, creamy, and aromatic flavors — perfect for a comforting meal with minimal effort. This version is adapted for slow cooking but remains true to classic Thai ingredients.

🥥 Crockpot Thai Coconut Chicken Soup (Tom Kha Gai)

🍲 Servings: 4–6

⏱️ Prep Time: 15 minutes

🕖 Cook Time: 4–6 hours (on low)

🛒 Ingredients

Main Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

• 3 cups chicken broth (low-sodium recommended)

• 2 (13.5 oz) cans full-fat coconut milk

• 3–4 slices fresh galangal (or substitute with 1-inch knob of ginger, thinly sliced)

• 2 stalks lemongrass, bruised and cut into 3-inch pieces (or 1 tbsp lemongrass paste)

• 4–6 kaffir lime leaves, torn in half (or zest of 1 lime as a substitute)

• 2–3 Thai bird chilies, smashed (or use red chili flakes to taste)

• 8 oz mushrooms, sliced (shiitake or white/button)

• 1 small onion, thinly sliced

• 1 tbsp fish sauce (plus more to taste)

• 1 tbsp soy sauce (for depth)

• 1 tbsp brown sugar

• Juice of 1–2 limes, to taste

Optional Add-ins:

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned

• 1 tsp Thai red curry paste (for spice and color)

• Fresh cilantro or Thai basil (for garnish)

• Cooked jasmine rice or rice noodles (to serve)

🥣 Instructions

1. Prep Aromatics:

• Bruise lemongrass by smashing it lightly with a rolling pin or the back of a knife.

• Slice galangal (or ginger) thinly.

• Tear kaffir lime leaves in half to release their oils.

2. Layer in the Crockpot:

Add the following to your slow cooker:

• Chicken pieces

• Lemongrass, galangal/ginger, kaffir lime leaves, chilies

• Mushrooms, onion, optional bell pepper and carrot

• Chicken broth

• Soy sauce, fish sauce, and brown sugar

3. Slow Cook:

• Cover and cook on LOW for 4–6 hours or until chicken is tender and flavors are infused.

4. Finish with Coconut Milk & Lime:

• Add the coconut milk and lime juice in the last 30 minutes of cooking.

• Taste and adjust seasoning: Add more fish sauce (for salt), lime (for sour), or sugar (for sweetness).

5. Serve:

• Remove lemongrass, galangal/ginger slices, and kaffir lime leaves before serving.

• Ladle into bowls and top with fresh cilantro or Thai basil.

• Serve as-is or with jasmine rice or noodles.

🌶️ Adjustments & Tips

• Spice Level: Thai bird chilies are very spicy — start with one if you’re sensitive.

• Vegetarian Version: Use tofu instead of chicken, vegetable broth, and soy sauce only (skip fish sauce).

• Storage: Keeps 3–4 days in the fridge. Coconut milk may separate slightly when reheated — just stir.

Would you like a printable or meal-prep friendly version of this?