The harmony of flavors in traditional Thai cooking is internationally recognized. Small cuts, or shredded meats are often paired with herbs and spices and infused in coconut based broths. Lemon grass (with a slight citrus flavor) and galangal (Thai ginger) are fresh herbs commonly used in place of heavy spices.
This coconut soup recipe is my version of Tom Kha Kai. I love the unique flavor, and I also love how I can throw all the ingredients in a crockpot and come home to a comforting meal at the end of the day.Print
- 1 1/4 lbs. chicken breast, cut into bite sized pieces
- 1/2 large yellow onion, chopped
- 3 carrots, peeled and sliced in 1/4″ rounds
- 1 red bell pepper, chopped
- 1 1/2 cups shitake mushrooms, chopped
- 8 Kaffir lime leaves
- 2” or 2 1/2 tbsp. fresh ginger, finely chopped
- 1/3 oz. or 1/8 cup lemon grass, cut into 1″ diagonal slices
- 3 1/2 tbsp. fish sauce
- Lime juice from 1 lime
- 1 cup chicken broth
- 2 13.5 oz. cans full fat coconut milk
- 3 tsp. red curry paste
- 1/2 tsp. chili powder
- Fresh cilantro, chopped for topping
- Sea salt and ground black pepper, to taste
- Optional: 2 cups cooked white rice
- Place chicken in the bottom of a 5 – 6 quart slow cooker.
- Add onion, carrots, pepper, and mushrooms.
- In a large bowl, mix together lime leaves, ginger, lemon grass, fish sauce, lime juice, chicken broth, coconut milk, curry paste, and chili powder and stir until well combined.
- Pour mixture into the slow cooker and gently mix.
- Set slow cooker on low for 6 hours, or high for 4 hours.
- Remove lime leaves and lemon grass stalks before serving.
- Add a dash of sea salt and/or black pepper to taste, if desired.
- Serve (over 1/2 cup white rice if desired) and top with chopped fresh cilantro.