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Season chicken thighs with salt
Cut scallions, slice garlic, slice ginger, slice carrots, and cut lime
Heat oil over medium heat, add scallion batons, ginger, garlic, and salt and sauté for 4–6 minutes
Add curry powder and black pepper
Add broth and water and bring to a boil
Add chicken thighs and simmer until cooked through, 18–22 minutes
Remove chicken from broth
Add carrots and cook 3–4 minutes
Add noodles and scallion batons and cook until just tender
Shred chicken
Squeeze lime juice into broth
Plate, top with black pepper, and serve with lime wedge