If you love authentic Tom Kha soup, you’ll want to learn how to make this easy homemade Thai coconut soup recipe with red curry paste in the slow cooker.
Thai food is one of our favorite cuisines, and Tom Kha soup is one of my favorite gluten free appetizers. For years, there wasn’t a Thai restaurant in the town we live in, so I started learning to cook homemade Thai food.
A new Thai restaurant opened a few years later, so we decided to try it out. While it was okay, it wasn’t what we were used to having in San Diego.
Brian said that my Thai food is much better and he’d rather eat my home-cooked Thai food – that made me feel good since I was still relatively new to it. My skills have only grown in the years since.
I have always loved homemade soups, so I recently started making this Slow Cooker Thai Coconut Soup recipe. It is so amazingly good and tastes just like the Tom Kha I love to order!
You can either eat this red curry based soup in a bowl as an appetizer, or you can make rice or noodles to go along with it and have it more like a sauce. Either way, if you like Thai food, you’re going to love this easy-to-make slow cooker recipe!
Slow Cooker Tom Kha Thai Coconut Soup
- 28 ounces full fat coconut milk - (two 14-ounce cans)
- 5 tablespoons Thai red curry paste
- 4 cups chicken stock
- 4 cups chicken - cooked and chopped
- 8 ounces white mushrooms - sliced
- 2 tablespoons lemongrass paste
- 1 lime - juiced
- 1 cup fresh cilantro - chopped
- Sea salt - to taste
- Black pepper - to taste
- In your slow cooker, add the coconut milk, red curry paste, lemongrass paste, chicken broth and sliced mushrooms.
- Turn your slow cooker on low, and allow the mixture to cook for around 4 hours.
- Add the chopped chicken, fresh lime juice, salt and pepper, then cook for another hour.
- Using a ladle, pour your Thai coconut soup into deep soup bowls, then sprinkle a bit of cilantro over the top
- Ladle into serving bowls and top each bowl with a bit of cilantro. You can also serve over with rice for a heartier meal.