Slow-Cooker Red Curry Soup With Chicken and Kale Recipe

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 3 1/2 cups low-sodium homemade or store bought chicken broth
• 1 (14.5-ounce) can coconut milk
• 1 1/2 tablespoons red Thai curry paste
• 1 tablespoon curry powder
• 2 tablespoons brown sugar
• 1 tablespoon peeled and minced ginger
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 medium onion, chopped (about 1 cup)
• 1 small red pepper, chopped (about 3/4 cup)
• 1 jalapeño, sliced
• 1 1/2 cups tightly packed chopped kale leaves
• 2 small potatoes, such as Yukon Gold, diced
• 4 ounces mushrooms, sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons fish sauce
• 1/4 cup fresh-squeezed lime juice, plus one reserved lime wedge, divided