[redforever]

This is not Thom Yum soup but is quite easy and tasty.

Thai Chicken Soup

6 skinless chicken thighs
4 cups chicken broth
8 carrots, diagonally sliced
1 large onion, chopped
1 piece peeled ginger root, 2 1/2 inches long, grated
3 cloves garlic, minced
2 stalks lemon grass, cut into 1-inch pieces, or 1 tsp finely shredded lemon peel
1/2 tsp crushed red pepper
1 can (15 ounces) unsweetened coconut milk
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
1 1/2 cup straw mushrooms, drained or fresh sliced akes
1-2 Tbsp Thai yellow curry paste (or green or red if you cant find yellow)
fresh lime wedges
1/4 cup chopped cilantro
1/3 cup chopped roasted peanuts

Combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper in a slow cooker. Cover; cook on low-heat setting 6-7 hours or high-heat setting 3 to 3 1/2 hours. If necessary, skim the fat off from the soup.

Remove chicken. When cool enough to handle, shred chicken and return to pot.

Add the coconut milk, bell pepper, mushrooms, curry paste (start with 1Tbsp and add more if you like spice) and cilantro. Cover; let stand 5-10 minutes. Discard any large pieces of lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving and serve with fresh lime wedges. Garnish with finely chopped cilantro if desired.