Thai Coconut Chicken Soup

You know that catch phrase for the famous soup brand.....mmmmmm, mmmmmm, good?  Well, this soup will have you saying that AND it's homemade and not out of a can!  Plus, you make it in the slow cooker!  Sweet!  If you like Thai food this will remind you of the soup you get before your entree at a Thai restaurant.  It is so easy and delicious AND low cal!  Feel free to leave out the chicken if you are meat free.  You could also add other veggies if you want!  Also, it does call for lemongrass but I had no problem finding it at my local grocery store with all the fresh herbs.  Enjoy!

Thai Coconut Chicken Soup (adapted from 365daysofcrockpot.com)

1 (14 oz.) can light coconut milk
1 T. Thai red curry paste 
2 c. reduced sodium chicken broth
3/4 lb. boneless, skinless chicken breast
8 oz. white mushrooms, sliced
2 lemongrass stalks, bruised (whack them with the side of your knife - it's good stress relief!)
2 limes, juiced
1/2 c. cilantro
2 t. salt 
1 t. pepper

Combine coconut milk, curry paste, chicken broth, chicken, mushrooms and lemongrass in a 4 quart slow cooker and cook on low for about 4 hours or on high for 2-3 hours.  Remove the lemongrass and discard.  Remove the chicken breast to a plate, shred it with two forks and return the chicken to the slow cooker.  Add the lime juice, cilantro and salt and stir to combine.  Taste for seasoning and serve!

Makes 4 side dish servings (185 calories each serving) according to my calculator on loseit.com