When people think of chicken soup, whether it be from a can or your mom’s favorite recipe, they usually picture traditional chicken noodle. This recipe is far from that! Tom Kha Gai is a Thai chicken coconut soup that is packed full of flavor and nutrients. It’s a nice way to keep chicken soup interesting. You will find yourself going back for seconds!
Quick tip: This recipe could also be made on the stovetop, see note below recipe.
Tom Kha Gai
Prep time: 20 minutes | Cook time: 6 hours | Serves 4
1/2 organic onion, diced
3 cloves organic garlic, minced
2 Tbsp. fresh organic ginger, grated
1 lb. organic chicken breast, skinless and boneless and cut into thin slices
8 oz. organic mushrooms, sliced
3 Tbsp. fresh organic lime juice
1 stalk organic lemongrass, chopped into 1-inch pieces
4 cups organic chicken stock
3 Tbsp. organic coconut aminos
3 (14 oz.) cans organic full-fat coconut milk
2 tsp. yellow or green curry paste
1 to 2 tsp. fish sauce
1 Tbsp. organic honey
Salt, to taste
Other vegetables of choice, bell pepper, zucchini, etc., chopped
Optional for serving: Cilantro, green onion, lime juice.
1.) Place all ingredients, except the cilantro and mushrooms, into the slow cooker and cook on Low for 6 hours.
2.) Add the mushrooms during the last 30 minutes of cooking, and then top with cilantro, green onion, and lime when serving.
*Note* To make this recipe on the stove, melt about 1 tablespoon of coconut oil in a large stockpot over medium-high heat. Sauté the onions and garlic until fragrant, then add the ginger and curry paste and cook for another 1-2 minutes, stirring constantly. Add the rest of the ingredients, stir well and simmer until the chicken is fully cooked.
This recipe has been modified since the publishing of Slow Cooker Meals Made Simple.