Slow Cooker Thai Coconut Soup

1 (14 oz) can coconut milk

1 Tbsp Thai curry paste

2 cups water

2 tsp chicken bouillon granules

3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes 

4 oz white mushrooms, sliced

2 lemongrass stalks, bruised 

2 limes, juiced

1/2 cup cilantro, chopped

Salt and pepper

1.  Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.

2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.

3.  Remove lemongrass and discard.

4.  Add in juice of limes and cilantro.  Plenty of salt and pepper to taste.  Stir and serve.

Recipe found HERE