Crockpot Thai Coconut Chicken Soup

Ingredients:

1 lb boneless, skinless chicken breasts
1 can (14 oz) coconut milk
4 cups chicken broth
1 tablespoon red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon grated ginger
2 cloves garlic, minced
1/2 cup sliced mushrooms
1/2 cup bell pepper, thinly sliced
1/2 cup carrots, julienned
1/4 cup chopped cilantro (for garnish)
1/4 cup chopped green onions (for garnish)
1 tablespoon sesame oil
Salt and pepper to taste
Directions:

Place the chicken breasts in the crockpot.
In a medium bowl, combine the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, lime juice, ginger, and garlic. Stir well until the curry paste and sugar are dissolved.
Pour the coconut milk mixture over the chicken in the crockpot. Add the sliced mushrooms, bell pepper, and carrots.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
Once the chicken is cooked, shred it using two forks and stir it into the soup. Taste and season with salt and pepper as needed.
Drizzle with sesame oil and garnish with chopped cilantro and green onions.
Serve the soup warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 6-7 hours on low | Total Time: 6-7 hours | Servings: 4-6