This spicy Thai soup is made with coconut milk and vegetable broth as a base, plus onions, carrots, peppers, tomatoes, spinach, chickpeas, mung beans, garlic, and soy vegetarian chicken. Spices such as lime, cilantro, and ginger compliment the main flavors of curry and garam masala.

Cook’s note: sautée the vegetables one at a time and add each the the slow cooker with broth. Slow cook for an hour or two (or longer). Can add rice, quinoa, or other grains as well.