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Vietnamese Chicken Noodle Soup

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4 cups water

1/2 cup sliced shallots

1/4 cup minced peeled fresh ginger

5 teaspoons minced garlic (about 2 large cloves)

1 tablespoon Thai fish sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (15.75-ounce) cans fat-free, less-sodium chicken broth

1 1/2 pounds skinless, boneless chicken thighs

1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli

1 cup fresh bean sprouts

2 tablespoons thinly sliced green onions

2 tablespoons chopped fresh cilantro

2 tablespoons thinly sliced fresh basil

2 tablespoons thinly sliced fresh mint

4 lime wedges

Chopped hot red or Thai chile (optional)

Fish sauce (optional)

Chili oil (optional)

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