Step 1

Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.

Step 2

Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.

Step 3

Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.