Slow Cooker Thai Coconut Soup

{Recipe from 365 days of Slow Cooking}

• 1 (14oz) can light coconut milk
• 1 tbsp Thai red curry paste (I put a little extra)
• 3/4 lb boneless, skinless chicken breasts
• 4 oz white mushrooms, sliced
• 2 lemongrass stalks
• fresh lime juice to taste (I used 5, but I like it really tangy)
• 1/2 cup cilantro, chopped
• salt and pepper 

1. Combine coconut milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on low for 4 hours, or on high for 2-3 hours.
3. Remove lemongrass stalks and discard. Shred the chicken and mix it.
4. Add in lime juice, to taste. Salt and pepper to taste. Ladle into serving bowls and top with a bit of cilantro. 

I actually completely ignored the last step because I am super awesome at reading directions. So I squeezed in two limes at step 1 and then by then time it was done was really confused as to why it tasted so bland. So I squeezed three more limes in, added a chicken bouillon cube, extra curry paste, and a bit of soy sauce. It was delicious. Makes about 6 servings.