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Slow Cooker Tom Kha Thai Coconut Soup

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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.

Bowl of Tom Kha Thai Coconut Soup in a white bowl on a brown placemat

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!

Close up of Thai Coconut aka Tom Kha soup in a white bowl

Slow Cooker Tom Kha Thai Coconut Soup

This Thai coconut soup is made with red curry paste in the slow cooker. It has a delicious, authentic Tom Kha flavor!
4.67 from 9 votes
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Recipe Servings: 8

Ingredients

  • 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

Instructions

  • 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.
    Thai coconut soup (aka Tom Kha) finished cooking in the slow cooker
  • 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.
    Bowl of Thai Coconut Soup with a spoon next to it

Nutrition Information Per Serving

Calories: 281kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 20mg | Sodium: 465mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1649IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 4mg

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