Tom Kha Soup (crockpot)
Tom Kha Soup (crockpot)
This Tom Kha Soup, also known as Thai coconut chicken soup, combines juicy chicken, mushrooms, and aromatics in a sweet, spicy, umami broth. Cooked in a crockpot, it’s a healthy, low-sugar, homemade take on a popular takeout food!
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What is Tom Kha Soup?
If you’re unfamiliar, Tom Kha soup is a popular Thai soup made with coconut milk, broth, vegetables, and chicken. It has a unique taste and texture, offering a creaminess most other Thai soups don’t contain and a bright, savory, sweet, umami taste with a hint of spice.
Traditional versions are boiled in a large pot on the stove. However, for this hands-off version, we combine and cook all the ingredients in a large crockpot. That means that you can set it in the morning and come home to a comforting, nutritious dinner waiting for you!
In addition, classic versions contain sugar to enhance the sweet coconut flavor. Yet, for this version, we achieve the same great taste using a sugar substitute instead. As a result, you get a sugar-free, low-carb, high-protein, veggie-filled soup you can feel good about!
With up to 6 servings for every batch, it’s the perfect family-friendly comfort food for chilly days and makes for great meal prep, too.
Is Tom Kha Soup Healthy?
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Let’s take a look at the main ingredients:
- Lemongrass
- Ginger
- Onions
- Red curry paste
- Chicken thighs
- Full-fat coconut milk
- Mushrooms
- Sweetener
Lemongrass, ginger, onions, red curry paste, chicken thighs, coconut milk, and mushrooms are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes.
Most Tom Kha soup recipes are made with granulated sugar.
In a single serving, you’re already up to 2 to 4g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Swap the sugar with a sugar alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy.
Enjoy this crockpot Tom Kha soup knowing it supports your well-being. Learn more about eating less sugar here.
Crockpot Tom Kha Soup Tips
1. Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of thighs. However, chicken thighs tend to stay more tender and juicy during slow cooking. If using breasts, check the soup a bit earlier to ensure the meat doesn’t overcook.
2. How can I make this soup spicier?
You can increase the amount of red curry paste or add extra sliced chili peppers. You can also serve with a side of Thai chili flakes for those who want more heat.
3. Can I make this soup vegetarian?
Yes, you can make a vegetarian version of this soup by using tofu or mushrooms instead of chicken and vegetable broth instead of chicken broth. Adjust the seasonings to taste.
4. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
5. Can I freeze this soup?
Yes, you can freeze the soup. Freeze a large batch in a freezer-safe container, or pour individual portions into soup cubes. Once frozen, transfer the cubes to a sealable bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat.
6. What else should I serve with this recipe?
This recipe is plenty filling and flavorful enough to serve on its own. However, if you’re feeding a hungry crowd, you can pair it with appetizers and sides such as spiraled cucumber salad, cucumber sushi, or low carb dinner rolls. Then, finish your meal with a dessert like chocolate covered jam or healthy chocolate chip cookies.
Tom Kha Soup (crockpot)
Print Recipe
Equipment
Ingredients
- 4 cups Chicken Broth
- 1 stalk Lemongrass, smashed and cut into pieces
- 1 in Ginger (or 3-4 pieces galangal)
- 2 tsp Lime Zest
- 2 Tbsp Red Curry Paste
- 1/2 Onion, sliced
- 2 cloves Garlic, smashed
- 1 lb Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
- 2 cans full-fat coconut milk 13.5 oz per can
- 8 oz Mushrooms, sliced bella, oyster, or shiitake
- 3 Tbsp Lime Juice
- 2 Tbsp Fish Sauce optional
- 1 Tbsp Low-Carb Sweetener like erythritol or stevia
- Salt and Pepper, to taste
- Lime wedges, cilantro, and sliced red chilies for garnish
Instructions
- In a crockpot, combine chicken broth, lemongrass, ginger/galangal, lime zest, and red curry paste.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Using a slotted spoon, remove the onion, garlic, finger, lemon grass leaves leaving just the broth.
- Add the chicken, coconut milk, and mushrooms. Season with salt and pepper.
- Cover and cook on high for 1 hour or low for 2 hours until the chicken is cooked through and flavors are well combined.
- Before serving, add lime juice, fish sauce (if using), and sweetener to crockpot.
- Taste, adjusting seasoning if needed.
- Serve hot with lime wedges, cilantro, and sliced red chilies for garnish.
Notes
See Tips above recipe card for FAQ and substitutions.
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/tom-kha-soup-crockpot/
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