Thai Chicken Lime Coconut Soup

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4 cups low-sodium chicken broth

2 cups water

3 cloves garlic, finely minced

2 scallions, white parts and 1/2 of green parts thinly sliced into rounds

1 2" piece lemongrass

1 1" piece fresh ginger, finely chopped

juice and grated peel of 1 lime

1 tablespoon reduced-sodium soy sauce

1 teaspoon anchovy paste or 4 tablespoons fish sauce

2 Thai chile peppers (optional)

1 pound boneless, skinless chicken thighs, cut into 1" chunks

2 carrots, cut into 2" julienne (about 1 1/2 cups)

1 cup chopped spinach or bok choy

1 cup enoki or sliced button mushrooms

8 ounces fresh or 6 ounces dried vermicelli

1/2 cup canned light coconut milk

4 tablespoons chopped fresh cilantro

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