Spicy Thai Coconut Soup

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 cup chicken broth
• 1 can straw mushrooms, drained
• 1 can unsweetened coconut milk
• 1 can baby corn, drained
• 2 tablespoons lime juice
• 1 tablespoon minced fresh ginger
• ¼ cup chopped fresh cilantro
• ½ to 1 teaspoon red curry paste

Instructions:

• Combine chicken and broth in Crock-Pot® slow cooker. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until chicken is cooked through.
• Remove chicken to a large cutting board; shred with two forks.
• Stir shredded chicken, mushrooms, coconut milk, corn, lime juice, ginger and curry paste into slow cooker.
• Cook on HIGH for 3 to 5 minutes or until heated through.
• Sprinkle each serving with cilantro just before serving.
• Enjoy!