Thai Chicken Soup

Name: Thai Chicken Soup
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick; 4 garlic cloves; 1 1-inch piece ginger, peeled, finely chopped; 1 large carrot, peeled, shredded; 1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat); 1 cup quartered stemmed shiitake mushrooms; 1 pound skinless, boneless chicken breasts or thighs; 1 quart low-sodium chicken broth; 1 14-ounce can coconut milk; 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam); Kosher salt; 2 cups thinly sliced sugar snap peas; 1 teaspoon lime zest, divided; Fresh tender herbs (such as cilantro or basil); Lime wedges (for serving)

Thai Chicken Soup was pinched from <a href="http://www.bonappetit.com/recipe/thai-chicken-soup" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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2 tablespoons vegetable oil

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1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick

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4 garlic cloves

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1 1-inch piece ginger, peeled, finely chopped

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1 large carrot, peeled, shredded

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1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)

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1 cup quartered stemmed shiitake mushrooms

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1 pound skinless, boneless chicken breasts or thighs

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1 quart low-sodium chicken broth

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1 14-ounce can coconut milk

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1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)

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Kosher salt

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2 cups thinly sliced sugar snap peas

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1 teaspoon lime zest, divided

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Fresh tender herbs (such as cilantro or basil)

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Lime wedges (for serving)

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