Ingredients
Scale
For the Broth
- 1 tablespoon coconut oil
- 3 stalks lemongrass, bruised and cut into 3-inch pieces
- 4–5 slices galangal (or ginger as a substitute)
- 4 kaffir lime leaves, torn into pieces
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk (full-fat preferred)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon sugar
For the Soup Base
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 ounces white mushrooms, sliced
- 2–3 Thai chilies, sliced (adjust to taste)
- 1 cup cherry tomatoes, halved
Optional Garnishes
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
- Extra Thai chilies or chili oil
Instructions
Step 1: Prepare the Aromatics
- Lightly bruise the lemongrass stalks using the back of a knife to release their oils.
- Combine the lemongrass, galangal, and kaffir lime leaves in the slow cooker.
Step 2: Add the Liquid Base
- Pour the chicken broth and coconut milk into the slow cooker. Stir in the fish sauce, lime juice, and sugar. Mix until combined.
Step 3: Incorporate the Chicken and Vegetables
- Add the chicken pieces, mushrooms, chilies, and cherry tomatoes to the slow cooker. Stir gently to combine.
Step 4: Cook the Soup
- Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and cooked through.
Step 5: Final Adjustments
- Taste the soup and adjust the seasoning as needed. Add more fish sauce for saltiness, lime juice for tanginess, or sugar for sweetness.
Step 6: Serve
- Remove the lemongrass, galangal, and kaffir lime leaves before serving.
- Ladle the soup into bowls and garnish with fresh cilantro, green onions, and a squeeze of lime juice. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker)
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g