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

Share: