Tom Kha Gai is a lot of things: creamy, tangy, sour, sweet… but most of all, just plain delicious. This traditional Thai soup features a coconut milk-based broth that is infused with flavorful roots, herbs, and spicy chilies. This recipe will get you pretty darn close to what you might enjoy in a restaurant.
And it’s all made in a slow cooker.
The first time we made this soup, we did so on the stove-top, which required a good amount of attention. When cooking with coconut milk you don’t want to boil it, rather, cook it gently and adjust the heat regularly to keep the broth from boiling. This fact alone makes this recipe perfect for the slow cooker (which, as you know, cooks things low and slow without ever boiling them).
That said, you can still make this same recipe on the stove-top (though a half batch might be more manageable): just combine the ingredients and cook for about 45 minutes over medium-low heat or until the chicken is cooked through, adjusting heat as necessary to keep the broth hot but not boiling.
The hardest part of this recipe is finding the ingredients. If you have an Asian market where you live, that’s your best bet, though I have seen many of these ingredients at Whole Foods before. You can also get pretty much everything you need on Amazon, including fresh or dried kaffir lime leaves as well as galangal. It’s worth the extra effort to track down the proper ingredients to make an authentic-tasting soup; there really are no substitutions.
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Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More...)