Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

Martha Stewart knows how to use a slow cooker, and her Tom Kha Gai recipe proves it. Many versions of this soup are made on the stovetop. In this version, however, the slow cooker deepens the flavors. Aromatic lemongrass and kaffir lime leaves fully infuse the broth over a longer cooking time. This patient preparation results in a soup with exceptionally tender chicken as well as a complex, aromatic broth that will transport your taste buds directly to Thailand.

One of Veda Sankaran’s modifications to Martha’s recipes involves heat! Thai cooking embraces the spicy side of life, and Veda’s ingredient list allows for more of that deliciousness to reach your taste buds.

What is Tom Kha Gai?

Tom Kha Gai originates in Thailand as a creamy coconut soup. Much like other Thai cuisine, this soup’s flavor comes from a wonderful layering of ingredients. The name Tom Kha Gai translates to “galangal chicken soup.” The main flavors in the broth include galangal (similar to ginger), lemongrass, and kaffir lime leaves. The soup is also full of chicken, mushrooms, and other vegetables like carrot and scallion, all of which simmer in the coconut broth. While it shares some similarities with Tom Yum soup, Tom Kha Gai is milder and creamier due to the coconut milk.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

---

• Author: Veda Sankaran

Print Recipe

Description

Some time in the slow cooker creates a warm and savory soup.

---

Ingredients

Scale 1x2x3x

• 3 lemongrass stalks, use bottom 7 inches only, discard tough outer layer/eaves and cut tender core on a bias into 2-inch lengths
• 3 cups low-sodium chicken stock, store-bought or homemade
• 3 tbsp fish sauce
• 1 tbsp palm or light brown sugar
• 1 (2 inch) piece fresh galangal or ginger, peeled and thinly sliced
• 6 kaffir lime leaves, stems removed and crushed slightly or 6 strips lime zest with a vegetable peeler
• 2 large shallots, smashed in a mortar and pestle
• 3 Thai bird chilies, for greater heat, smash until just broken
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1/2-inch bite sized pieces
• 3 oz shiitake mushrooms, stemmed, thinly sliced
• 2 oz oyster mushrooms, torn into bite size pieces
• 1 can (13.5 oz) unsweetened coconut milk
• 1 large carrot, thinly sliced
• 3 tbsp (or to taste) fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish
• 2 tbsp chopped Thai basil, plus more leaves for garnish
• 1 scallion, thinly sliced
• Chili oil sauce, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare lemongrass stalks, then use a mortar and pestle to lightly smash the lemongrass pieces.
2. Place all the ingredients from lemongrass to mushrooms in a slow cooker. Cover and cook on low heat for 5 hours or on high heat for 2 1/2 hours.
3. Uncover, add the coconut milk and carrot slices. Stir and cover, cooking for an additional 1 hour on low or 30 minutes on high. Uncover again, and stir in the lime juice, cilantro, thai basil, and scallions.
4. Serve with additional sides like cilantro, basil, lime wedges, and chili oil. Can be eaten as a soup or over jasmine rice.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.