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Introduction
Thai Coconut Chicken Soup, also known as Tom Kha Gai, has been a beloved staple in Thai cuisine for generations. This slow cooker adaptation brings the traditional flavors of Thailand right into your kitchen, with a modern, health-conscious twist. The dish's origins can be traced back to Northern Thailand, where coconut trees are abundant and their milk has been a culinary cornerstone for centuries. By using a crockpot, this recipe not only simplifies the cooking process but also allows the complex flavors to meld and develop over time, resulting in a soup that's both authentic in taste and conveniently prepared for our busy modern lifestyles.
Ingredients
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cans (13.5 oz each) full-fat coconut milk
• 4 cups low-sodium chicken broth
• 2 stalks fresh lemongrass, outer layers removed, bruised and cut into 4-inch pieces
• 2-inch piece fresh ginger, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and sliced into thin strips
• 8 oz button mushrooms, cleaned and quartered
• 2 medium carrots, peeled and thinly sliced diagonally
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice, freshly squeezed
• 2 tsp red curry paste (Thai Kitchen brand recommended)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1 lime, cut into wedges for serving
• 2 tbsp neutral cooking oil (such as vegetable or canola oil)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
Step 1:
Heat 2 tbsp oil in a large skillet over medium-high heat. Season chicken cubes with 1 tsp salt and 1/2 tsp black pepper, then brown in batches for 2-3 minutes per side. Transfer to the slow cooker.
Step 2:
Add coconut milk, chicken broth, lemongrass, ginger, garlic, fish sauce, brown sugar, and red curry paste to the slow cooker. Stir to combine.
Step 3:
Add bell peppers, mushrooms, and carrots to the slow cooker. Stir gently to distribute ingredients.
Step 4:
Cover and cook on low for 4 hours, or until chicken is tender and vegetables are cooked through.
Step 5:
Remove lemongrass pieces from the soup and discard.
Step 6:
Stir in lime juice and taste, adjusting seasoning if necessary.
Step 7:
Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges on the side.
Q: Can I make this soup spicier?
A: Yes, you can increase the amount of red curry paste or add sliced Thai chilies for extra heat.
Q: Is there a substitute for fish sauce?
A: You can use soy sauce as a vegetarian alternative, though it will slightly alter the flavor profile.
Q: Can I freeze this soup?
A: Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh herbs after reheating.
• For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth instead of chicken broth.
• If lemongrass is unavailable, substitute with 2 tsp lemongrass paste or the zest of 1 lemon.
• Adjust the amount of red curry paste to your preferred level of spiciness.
• This recipe contains fish sauce, which is not suitable for vegetarians or those with fish allergies. Substitute with soy sauce for a similar umami flavor.
• Use full-fat coconut milk for the best flavor and creaminess. Light coconut milk can be used but will result in a thinner soup.
• Fresh kaffir lime leaves can be added for extra authenticity if available in your area.
Ladle hot soup into bowls, garnish with fresh cilantro and green onions. Serve with lime wedges for squeezing over the top just before eating.
Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Brown the chicken and prep vegetables the night before to save time on cooking day. Add vegetables in the last 1-2 hours of cooking if you prefer them more crisp-tender.
- For the best flavor, bruise lemongrass stalks before adding to release their oils
- Gradually add red curry paste, tasting as you go to achieve desired spice level
- Use full-fat coconut milk for a richer, creamier soup
For a vegetarian version, replace chicken with firm tofu and use vegetable broth. For a seafood variation, substitute chicken with shrimp or firm white fish, adding in the last 30 minutes of cooking.
Serve with steamed jasmine rice or rice noodles. Pair with a cold Thai beer like Singha or a crisp Riesling wine.
This soup is comforting in colder months but can be enjoyed year-round. Fresh herbs make it particularly appealing in spring and summer.
Contains fish (fish sauce), tree nuts (coconut). May contain traces of shellfish depending on the brand of fish sauce used.
