Crock Pot Thai Coconut Chicken Soup

adapted from http://www.365daysofcrockpot.com. My husband goes crazy for this!! We have upped the curry paste as we like it a little spicier

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1 (14 ounce) can coconut milk
• 2  tablespoons  Thai curry paste (1 for less spicy tastes)
• 1  cup water
• 2  cups chicken broth
• 3⁄4 lb skinless chicken breast
• 4  ounces white mushrooms, sliced
• 2  fresh lemongrass, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
•  fresh lime juice, to taste
• 1⁄2 cup cilantro, chopped
• 1  tablespoon fresh ginger, grated
•  salt and pepper

Directions

1. 1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
2. 2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. 3. Remove lemongrass and discard.
4. 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.