This soup is great to throw in whatever vegetables you have in your fridge - carrots, broccoli, zucchini would all be great. If you're more of a meat eater, sliced chicken breast could be substituted for the tofu. The curry also tastes great garnished with some cilantro and sriracha.
In a slow cooker bowl, mix together the curry paste, vegetable broth, peanut butter, brown sugar, coconut milk, and fish sauce. Whisk until combined.
Add in the onion, red pepper, mushrooms, tofu, and ginger and stir together.
Turn slow cooker on low and cook for about 8 hours. Add in the peas, spinach, and bamboo shoots and cook an additional 15-30 minutes.
Ladle soup into bowls and squeeze half a lime onto each bowl.