Ingredients
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 1 stalk lemongrass, trimmed and sliced
– 3-4 kaffir lime leaves, torn
– 1-2 Thai bird’s eye chilies, sliced (adjust based on spice preference)
– 1-inch piece of fresh galangal, sliced (or ginger as a substitute)
– 1 cup mushrooms, sliced
– 1 medium onion, sliced
– 2 tablespoons fish sauce
– 1 tablespoon lime juice (more to taste)
– Fresh cilantro, for garnish
– Salt and pepper, to taste
Instructions
Creating Slow Cooker Tom Kha Gai is simple if you follow these steps:
1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and set aside.
2. Combine Ingredients: In your slow cooker, add the chicken, chicken broth, coconut milk, lemongrass, kaffir lime leaves, bird’s eye chilies, galangal, mushrooms, and onion.
3. Season: Add the fish sauce, and mix well. You can adjust the amount of fish sauce later based on your taste preference.
4. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be cooked through and tender.
5. Finish with Lime Juice: About 15 minutes before serving, stir in the lime juice. Taste and adjust the seasoning with additional fish sauce, salt, or lime juice as needed.
6. Garnish and Serve: Once cooked, ladle the soup into bowls, and garnish with fresh cilantro.
These steps will ensure that your Slow Cooker Tom Kha Gai turns out truly amazing every time.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
Nutrition
- Serving Size: 4 servings
- Calories: 330 kcal
- Fat: 20g
- Protein: 24g