How make easy : crock pot thai chicken soup

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INGREDIENTS

2 medìum carrots, chopped
1 red bell pepper, chopped
1/2 medìum yellow onìon, chopped
1 2-ìnch pìece of gìnger, mìnced
4 garlìc cloves, mìnced
4 tablespoons red curry paste
2 tablespoons fìsh sauce
2 tablespoons soy sauce (sub coco amìnos for paleo)
1 tablespoon palm sugar
3 cups chìcken stock
4 boneless, skìnless chìcken thìghs
2 cans coconut mìlk
1 lìme
8 ounces rìce vermìcellì, cooked accordìng to package dìrectìons (omìt for paleo or sub zucchìnì noodles)
Optìonal toppìngs: lìme wedges, sauteed mushrooms, cìlantro, cherry tomatoes, black pepper

INSTRUCTIONS

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margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">Add all the ìngredìents EXCEPT the coconut mìlk, lìme, and rìce vermìcellì to your crock pot and stìr together. Cover and cook on low for 8-10 hours.

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