In a slow cooker combine evenly diced onions and celery, minced garlic, Thai red curry paste, fish sauce, crushed tomatoes, wild rice, chicken breasts and low-sodium chicken stock (otherwise the soup might be too salty).
Cook for 4 hours on hight or 8 hours on low.
The hour before the soup is done, take the chicken breasts out and shred them with two forks, then return back to the slow cooker.
Add sliced mushrooms, kale, lime juice, sugar and chopped cilantro (I chopped up cilantro stalks as well as the leaves) and cook for additional hour.
Serve sprinkled with some chopped peanuts and more cilantro.