Crock Pot Thai Coconut Chicken Soup

• 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

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.

coconut milk, curry, water, chicken broth, chicken breast, white mushrooms, fresh lemongrass, lime juice, cilantro, fresh ginger, salt

Taken from www.food.com/recipe/crock-pot-thai-coconut-chicken-soup-489241 (may not work)