Yellow curry soup with carrots and snow peas

Ingredients 

1 pound carrots, peeled like ribbons 
1 tablespoon vegetable oil
I small can (4oz) Thai yellow curry paste
1 pound ground chicken
2 cups water 
1 cup canned coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
6 ounces snow peas, trimmed
4 scallions, sliced thin
Fresh Thai basil, chopped
Fresh cilantro, chopped
Lime wedges

Instructions 

Note: This is pretty chunky for soup. We thought it was good with rice. If doing again, get that started first. Jasmine is best for Thai food. 

1. Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. 

2. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes. 

3. Add water, coconut milk, fish sauce, and sugar. Bring to simmer, then add snow peas and carrot ribbons, simmer until vegetables are crisp-tender, 3 to 5 minutes. 

4. Divide evenly among individual serving bowls. Sprinkle with scallions, basil, and cilantro. Serve with lime wedges, sriracha, and extra fish sauce to taste.

Originally from America's Test Kitchen but modified for us.