Thai Coconut Vegetable Chicken Soup

In the winter especially, a good hot bowl of soup can definitely get the blood flowing again. I love spicy soups as well so I found a great way to get my thai food fix with the help of my slowcooker

- 2 cups chicken stock

- 1 can of coconut milk

- 2 tbsp red curry paste

- 3 tbsp soy sauce (Kimlan is the best)

- 1 tbsp cooking sherry

- 1 1/2 tbsp dried lemongrass ( 1 tsp if using fresh)

- 1 tsp minced garlic

- 1 tsp minced ginger

- 1 tsp basil

- 1 lb chicken thighs (less if you'd like this to be a more veggie rich soup)

- 1 1/2 cups sliced mushrooms

- 1 1/2 cups of matchstick carrots

- 1 red pepper, sliced into thin strips

- 1 medium onion, cut into small pieces

- lime juice

Mix your chicken stock, coconut milk, red curry paste, ginger and garlic in a large bowl. (Note: sometimes coconut milk can form a large gelatinous layer on the top so if you have trouble stirring it into the mixture, place the entire mixture in your blender for a minute on low)

Mix all your veggies together in a large bowl along with your basil and lemongrass

Place your chicken thighs in your slow cooker with a little chicken broth and cook on low for 4 hours. Once the chicken is cooked, remove from slow cooker and shred with a fork. Strain the remaining liquid from your slow cooker.

Put your veggie mix in the bottom of your slow cooker and top it with your shredded chicken. Pour your liquid mixture on top and cook on low for 5 - 6 hours. After cooking, put a small squirt of lime juice into the mixture, mix and serve!