Start by rinsing and patting dry the boneless skinless chicken. Chop the red bell pepper, onion, and mushrooms into bite-sized pieces, and mince the garlic and grate the ginger.

Layer the chicken at the bottom of a large crockpot. Add the sliced vegetables—bell pepper, mushrooms, and onion—followed by the minced garlic, grated ginger, and red curry paste.

Pour in the four cups of low-sodium chicken broth and close the lid. Set the crockpot to cook on low for 6-8 hours or high for 3-4 hours.

When cooked, remove the chicken from the crockpot, allow it to cool slightly, and shred it into bite-sized pieces before returning it to the pot.

Stir in the full-fat coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Let it cook on low for an additional 10-15 minutes.

Ladle the warm soup into bowls and garnish with fresh herbs. Optionally serve with cooked jasmine rice or rice noodles.