1Cook zucchinni until aldente.
Meanwhile add oil to a large pot or dutch oven.
Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
Take off of the heat and stir in pepper, lime juice, and cilantro. Serve immediately.
Garnish with extra lime wedges and cilantro if desired.