Ingefärskycklingsnudelsoppa

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1. 1
   Season 1 lb. skin-on, bone-in chicken thighs with kosher salt; let sit at room temperature while you start the soup.
2. 2
   Heat 1 Tbsp. extra-virgin olive oil in a large saucepan over medium. Add 1 bunch scallions, white and pale green parts thinly sliced, one 2" piece ginger, peeled, sliced into matchsticks, and 6 garlic cloves, thinly sliced; season with salt. Cook, stirring often, until scallions are softened and beginning to brown around edges, about 5 minutes. Add 1 Tbsp. curry powder, season generously with freshly ground pepper, and stir to coat.
3. 3
   Pour in 4 cups low-sodium chicken broth and 3 cups water and bring to a boil. Add chicken, reduce heat, and simmer until thighs are cooked through, 18–22 minutes. Using tongs, transfer chicken to a plate; let cool slightly.
4. 4
   Add 3 medium carrots, peeled, sliced on a diagonal ¼" thick, to broth; cook 3 minutes. Add 8 oz. fresh wheat noodles (such as yakisoba or ramen) or 6 oz. dried ramen noodles and dark green scallion parts. Cook, stirring occasionally, until noodles are just tender. Remove from heat and stir in 1 Tbsp. fresh lime juice. Taste soup and add more salt and/or lime juice if needed.
5. 5
   Remove skin from chicken thighs, then shred meat with 2 forks or your hands; discard skin and bones.
6. 6
   Divide soup among bowls and top with chicken; season with pepper. Serve with lime wedges for squeezing over.