Combine the chicken with the green onions and water in a large stock pot. Season liberally with salt and pepper. Bring to a boil over high heat and then reduce heat to medium and cook for 45 minutes or until the chicken is cooked through and the liquid has reduced slightly.

Using tongs, pick out the chicken from the stock and transfer to a bowl to cool. Strain the stock through a fine mesh sieve into a bowl and discard the onions. You should have about 3 cups of stock leftover.

Wipe out the stock pot and return it to the stove.

As the stock is cooking, prepare the aromatics. Combine the ginger, Thai chili peppers, garlic, and shallot in a food processer and pulse until minced.

Heat the remaining neutral cooking oil over high heat in the stockpot over medium heat. Once the oil is hot, add the aromatics (garlic, ginger, chili peppers, and shallot) and cook for 45 seconds or until fragrant.

Add the carrots and sliced bell peppers and cook for 2-3 minutes or until just beginning to soften.

Pour in the reserved stock and stir to incorporate all the curry paste into the broth. Bring to a boil and then simmer for 15-20 minutes.

As the soup is simmering, pick the chicken from the bones and tear it into bite-sized chunks. Discard the skin and bones.

Add the chicken, snow peas, and coconut milk or cream to the pot. Stir to combine. Cook for 3 minutes or until the snow peas are tender-crisp. Turn off the heat.

Ladle the soup into bowls and garnish with lime wedges, cilantro, and sesame and/or chili oil. Enjoy!