Slow Cooker Tom Ka Gai Soup (Thai Spicy Coconut Soup)

Ingredients:
4 cups of chicken broth
2 cans of coconut milk
1 cup of mushrooms
2 stalks lemongrass cut 1 inch
¼ cup of lime juice
3 tablespoons of fish sauce
¼ cup of peeled and sliced fresh ginger
2-3 cloves of minced garlic
2 Bay Leaves
2-3 teaspoons red curry paste
1 teaspoon ground coriander
1 pound cut chicken breast
1 (or 2) green chili peppers, seeded and julienned (to desired heat)
1 (or 2) red chili peppers, seeded and julienned (to desired heat)
1/3 cup of green onions

Instructions:
Combine chicken broth, coconut milk, lemongrass (cut 1 inch and pounded with a mallet to release flavors), lime juice, fish sauce, ginger, red curry paste, peppers and coriander in crock pot.
Sauté onion, garlic and mushroom. Cook for 4 or 5 minutes but you do not have to cook all the way through as the chicken should cook fully in the soup mix. Add cooked, flatted chicken breasts (which you have seasoned to taste) to soup mix.

Cook on low for 6 to 8 hours in slow cooker add green onion with about 1 hour left and serve with hot rice.