Slow Cooker Thai Chicken Soup

I tried a soup at "Noodles and Company" that is called a "Tai Hot Pot", one pot and I was in love. I had to have it, like every week. The taste was amazing and spicy {which I love}. So after awhile I got to thinking I should try and make this, or something at least close. I found a outstanding recipe from foodiecrush that had the same kind of concept. From there I made it my own and made some changes to mimic the Noodles and Co bowl. It was AMAZING and I'm not just saying this, this may be my new favorite soup
Here's the how to if your interested, let me tell you. You wont be disappointed.

Ingredients

2 tablespoons red curry paste {bought mine at Sprouts}

2 12 ounce cans of coconut milk {I scooped out some of the fatty stuff on top}

2 cups chicken stock

2 tablespoons fish sauce {bought mine at Sprouts}

2 tablespoons brown sugar

2 tablespoons peanut butter {left this out}

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces 

1 red bell pepper, seeded and sliced into 1/4 inch slices {left this out}

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced 

1 cup frozen peas, thawed {left this out, instead added fresh spinach at the last 15 minutes of cooking}

1 tablespoon lime juice {used 2}

cilantro for garnish

cooked white rice {I subbed for rice noodles, like at Noodles and co}

I also added: Fresh sprouts and a Red hot pepper

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Stir in lime juice and serve with cilantro

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Slow Cooker Thai Chicken Soup