serves 4; adapted from recipes by Rebecca Katz and Bill McCarthy
Bring broth ingredients to boil and then lower heat and simmer for 20 minutes. Scoop out all solids and discard.
Add coconut milk, diced carrot, ginger, Thai chiles (optional), and pinch of cayenne pepper to broth and simmer 3 minutes. Add chicken slices and simmer until cooked through, about 5–7 minutes.
Add cooked rice noodles so they warm with the soup. Remove from heat and add the lime juice and fish sauce. Serve with sliced green onions and cilantro leaves.