Begin by peeling and slicing approximately two inches of fresh ginger and finely mincing 4 cloves of garlic. Wash and chop your choice of vegetables, including carrots and bell peppers, while keeping baby spinach ready for later.

Place the chicken breasts at the bottom of your slow cooker, ensuring they're evenly arranged. Add in the sliced ginger, minced garlic, 3 tablespoons of red curry paste, one can of coconut milk, and 4 cups of chicken broth. Stir the mixture gently to combine.

Cover the slow cooker with its lid and set it to cook on low for 6–8 hours or high for 3–4 hours.

After the cooking time is up and the chicken is tender, use two forks to shred the chicken directly in the slow cooker. Stir everything together.

Add in the sliced carrots and bell peppers along with baby spinach into the slow cooker. Stir gently and cook on high for an additional 15 to 20 minutes.

Finally, squeeze the juice of one lime over the soup and add in 2 tablespoons of fish sauce. Stir, taste and adjust any seasonings.