Thai Chicken Soup

2 medium carrots (chopped)

1 red bell pepper (chopped)

1/2 medium yellow onion (chopped)

2 inch piece of ginger (minced)

4 cloves garlic (minced)

4 Tbsp red curry paste

2 Tbsp fish sauce

2 Tbsp soy sauce

1 Tbsp palm sugar

3 cups chicken stock

4 boneless, skinless chicken thighs

2 15-ounce cans coconut milk

1 lime

8 ounces rice vermicelli (cooked according to package directions)

Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper

Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together.

Cover and cook on low for 8-10 hours.

Add the coconut milk and lime before serving with rice vermicelli.

For a more mild version, use less red curry paste. 1 Tbsp will be very mild but still bring some of the flavor.