Yield: 6 servings
- 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)
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
- Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
- Add fish sauce to soup and season with salt and more fish sauce, if desired.
- Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest.
- Top with fresh herbs and serve with lime wedges alongside.
Recipe courtesy of Bon Appétit