Tom Kha Soup (crockpot)
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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.
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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/Servings: 4