Craving a soul-warming soup that's both luxuriously creamy and bursting with bright, tangy flavors? This Slow Cooker Tom Kha Soup is absolutely dreamy-silky coconut milk, a pop of fresh lime, and the irresistible punch of lemongrass and ginger come together for a Thai classic made effortless right in your slow cooker.

No need to hunt down takeout or fuss over the stove! Just toss everything in, let the slow cooker work its magic, and enjoy a deeply aromatic bowl that tastes like it simmered for hours (because it did, without you lifting a finger). It's a must-try for busy weeknights, chilly evenings, or anytime you need a comforting, exotic escape in a bowl.

I fell in love with Tom Kha at my favorite Thai spot, and this slow cooker version delivers every bit of that authentic flavor-with less work and only one pot to clean. Trust me: once you taste this, it'll be a weeknight family favorite!

A creamy, vibrant bowl of Slow Cooker Tom Kha Soup garnished with fresh cilantro and lime.

Why You'll Love This Recipe

Hands-off cooking-just set and forget for amazing flavor
Authentic, restaurant-quality Thai taste at home
Naturally gluten-free and easy to customize for different diets
Super creamy, comforting, and satisfying
Perfect for meal prep-leftovers taste even better the next day

Key Ingredients for Slow Cooker Tom Kha Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Coconut Milk

The rich, creamy base of Tom Kha Soup! Full-fat coconut milk delivers that signature silky texture and subtle sweetness. Be sure to shake the can well before pouring, and always use unsweetened coconut milk. Light versions are okay if you want a thinner broth, but full-fat is best for authentic taste. For a dairy-free soup, coconut milk is naturally perfect-no need for substitutions.

Lemongrass

Lemongrass infuses the soup with its fresh, citrusy brightness. Slice the stalk into large pieces and gently bruise them with the back of your knife to help release the oils. If you can't find fresh lemongrass, frozen or pre-chopped in a tube works too. In a pinch, a strip of lemon zest adds a similar note, but nothing beats the real thing!

Galangal

This aromatic root gives Tom Kha its unique floral, peppery undertone. Peel and slice it into coins so it flavors the broth without overpowering it. If galangal is unavailable, young ginger is the closest substitute, though the flavor will be a bit less complex.

Chicken Thighs

Tender, juicy chicken thighs become melt-in-your-mouth perfect in the slow cooker. Boneless, skinless thighs are easiest, but breasts work if you prefer leaner meat. Simply shred before serving. For a vegetarian twist, swap with cubed tofu or mushrooms.

Fish Sauce

Fish sauce brings deep umami and saltiness, essential for authentic Tom Kha flavor. Start with the suggested amount and adjust to taste at the end. If you need a vegetarian or vegan option, use soy sauce or coconut aminos instead, though the depth of flavor will be a bit different.

Slow Cooker Tom Kha Soup cooking process

Instructions for Slow Cooker Tom Kha Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Aromatics

Roughly chop your lemongrass, galangal (or ginger), and kaffir lime leaves. Lightly bruise the lemongrass pieces with the back of a knife to release even more flavor. Smash the garlic cloves to help them infuse the broth.

Build the Base in the Slow Cooker

Add the chicken thighs, chicken broth, coconut milk, prepared aromatics (lemongrass, galangal, lime leaves, garlic), and the chiles to your slow cooker. Sprinkle in the mushrooms, fish sauce, and brown sugar. Give everything a gentle stir to combine.

Cook Low and Slow

Set your slow cooker to low for 4-5 hours, or high for 2-2.5 hours. The chicken should be tender and easy to shred, and the broth fragrant and creamy. Avoid opening the lid too often to keep all those wonderful aromas locked in.

Finish and Brighten

About 30 minutes before serving, add the cherry tomatoes (if using). Shred the chicken directly in the pot using two forks. Stir in the lime juice and taste-add more fish sauce, lime, or a pinch of sugar if you like a punchier sweet-sour balance.

Serve and Garnish

Ladle the soup into bowls, discarding the large aromatics (lemongrass, galangal, lime leaves). Top with plenty of fresh cilantro and extra lime wedges for squeezing at the table.

Recipe Variations

Make It Vegetarian or Vegan

Swap the chicken for cubed firm tofu and use vegetable broth instead of chicken. Substitute fish sauce with soy sauce or a vegan fish sauce, and you'll have a delicious plant-based Tom Kha that's just as creamy and satisfying.

Seafood Twist

Craving something different? Add peeled, deveined shrimp or chunks of white fish during the last 30 minutes of cooking for a seafood-forward version. Just make sure not to overcook, as seafood cooks much faster than chicken.

Kick Up the Heat

Love a spicy kick? Add extra Thai bird's eye chiles or a spoonful of chili paste (like sambal oelek) when you add the aromatics. Adjust to your preferred spice level.

Mushroom Lovers

Double the mushrooms or use a mix of shiitake and oyster mushrooms for an extra earthy, umami-packed soup. This works especially well for vegetarian versions.

Low-Carb Option

Skip the brown sugar or use a keto-friendly sweetener like monk fruit to keep the soup low in carbohydrates, while still maintaining its sweet-sour balance.

Serving Suggestions

Serve this Slow Cooker Tom Kha Soup as a main course with a side of steamed jasmine or sticky rice to soak up the luscious coconut broth. For a fresh finish, add a handful of bean sprouts or thinly sliced red onion. Don't forget extra lime wedges, fresh cilantro, and maybe a sprinkle of sliced green onion or Thai basil for a beautiful, aromatic presentation.

Storage and Reheating

Leftover Tom Kha Soup keeps well in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm gently on the stovetop over medium-low heat, stirring occasionally until hot-avoid boiling to preserve the creamy texture. You can also microwave individual portions in short bursts, stirring in between. While coconut milk-based soups don't freeze perfectly (the texture may slightly change), you can freeze leftovers for up to 2 months if needed. Stir well after reheating to recombine.

Frequently Asked Questions About Slow Cooker Tom Kha Soup (FAQ)

Q: Can I make this soup ahead of time?

A: Absolutely! Tom Kha tastes even better the next day as the flavors continue to meld. Just store in the fridge and reheat gently before serving.

Q: Is Tom Kha Soup spicy?

A: It can be as mild or spicy as you like. Adjust the number of Thai chiles to your preferred heat level or use milder peppers like jalapeño for less spice.

Q: Can I use chicken breasts instead of thighs?

A: Yes, chicken breasts work well, but they tend to be leaner and may not be quite as juicy. Just be careful not to overcook them in the slow cooker.

Q: What if I can't find galangal or lime leaves?

A: Use fresh ginger in place of galangal and lime zest for the kaffir lime leaves. The soup will still be delicious and aromatic.

If you love creamy, tangy, and flavor-packed soups, this Slow Cooker Tom Kha Soup is sure to become your new favorite. It's easy, cozy, and absolutely bursting with authentic Thai goodness-no takeout required! Give it a try, then leave a comment or rating below to let me know how you liked it. Happy cooking!