Slow Cooker Thai Coconut Chicken Soup

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated ginger root
2 tablespoons A Taste of Thai Fish Sauce
2 tablespoons Patak's Tandoori Curry Paste
1 teaspoon Carrington Farms coconut oil
1 1/2 lb boneless skinless chicken thighs
2 cups Campbell's low-sodium fat-free chicken broth
1 can (398 ml) A Taste of Thai Lite Coconut Milk
8 oz sliced fresh button mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice (Real Lime)

Spray a 5 to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, ginger root, fish sauce and curry paste.

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.

Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil.

Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Expert Tips
Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.