Slow Cooker Thai Chicken Soup
The soup is warm, rich and comforting! So easy in the slow cooker! This version of Tom Kha Soup will become a favorite.
Servings 4
Calories 774kcal
Equipment
Ingredients
- 6 chicken thighs bone in, skin on or off
- 4 cups chicken broth
- 8 carrots sliced diagonally
- 1 onion chopped
- 2 inches ginger root grated
- 3 cloves garlic minced
- 2 stalks lemongrass white part, cut into 1 inch pieces
- 15 ounces coconut milk unsweetened
- 1 bell pepper red or yellow
- 8 ounces straw mushrooms canned, drained (or button)
- 1 tbsp Thai curry paste or more, can use red, yellow or green
- 1 lime cut into wedges for serving
- ¼ cup cilantro chopped
- ⅓ cup roasted peanuts
Instructions
- Place the chicken, broth, carrots, onions, ginger, garlic, and lemongrass in the slow cooker. Cover and set to low for 6-7 hours.
- Remove the chicken and set aside. When cool enough to handle, remove from the bones, shred and return to the slow cooker.
- About 15 minutes before serving, stir in the coconut milk, bell pepper, mushrooms, curry paste and cilantro. Cover and let cook for about 15 minutes.
- Serve in bowls topped with roasted peanuts and a lime wedge.
Notes
Thai Curry Paste - use 1 tablespoon for spicy, but not overly hot. If you like your food really spicy add more.
Store your ginger in the freezer and use a microplane zester to grate right into the soup. So easy!
If you can't find canned straw mushrooms, just use regular canned mushrooms.
Nutrition
Calories: 774kcal | Carbohydrates: 31g | Protein: 39g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 166mg | Sodium: 1363mg | Potassium: 1496mg | Fiber: 8g | Sugar: 9g | Vitamin A: 22103IU | Vitamin C: 71mg | Calcium: 131mg | Iron: 8mg