Thai Chicken Noodle Soup

Name: Thai Chicken Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil or olive oil; 1 onion, finely diced (or use 2 large shallots); 2 tablespoons ginger, peeled and finely chopped; ¼ cup lemongrass, white parts only, very finely chopped (or use lemongrass paste); ¼ cup, thinly sliced galanga root (peels ok) (or use 3 tablespoons paste); 4 cloves garlic, chopped; 8 cups chicken stock or chicken broth; 2 cups water; 1 teaspoon salt; 8 lime leaves ( check the frozen section of the Asian market, if not fresh); 1 ½ lbs chicken breast (or thigh) sliced into uniform ½ inch thick, bite-size pieces; 4 oz sliced mushrooms (optional); 4-6 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta; 2-3 teaspoons fish sauce, more to taste; lime juice to taste (start with 1/2 a small lime); 2-3 teaspoons chili sauce (optional); ½ Cup chopped cilantro; 4 scallions chopped; 1 fresh red chili pepper- medium hot; 1 lime cut into wedges; bean sprouts (optional, but delish); hot chili sauce (sriracha, sambal or hot chili oil)