Slow Cooker Tom Kha Soup
Ingredients
The base
-
½
onion
sliced
-
2
cloves
garlic
-
½
red jalapeño pepper
sliced
-
3
slices
galangal or ginger
-
1
stalk
lemongrass
-
10
leaves
lime leaves
-
1
tablespoon
red Thai curry paste
-
4
cups
chicken broth
The main ingredients
-
2
cans
full-fat coconut milk or coconut cream
-
1
pound
chicken breasts
-
8
ounces
white mushroom caps
The seasonings
-
2-3
tablespoons
brown sugar or coconut sugar
-
2-3
tablespoons
fish sauce
-
2-3
tablespoons
freshly squeezed lime juice
-
2-3
green onions
thinly sliced
-
to taste
chopped fresh cilantro
Instructions
- Combine onion, garlic, jalapeño, galangal, lemongrass, lime leaves, red curry paste, and chicken broth in the slow cooker.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Remove aromatics with a slotted spoon, leaving the broth.
- Add coconut milk, chicken, and mushrooms, then cook on high for 1 hour or low for 2 hours until the chicken is cooked through.
- Stir in sugar, fish sauce, and lime juice, adjusting to taste.
- Serve warm, garnished with green onions and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
391
Total fat
30g
Total carbohydrates
14g
Total protein
22g
Sodium
1162mg
Cholesterol
52mg
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