Over medium-high heat, drizzle about 2 tablespoons of vegetable or grapeseed oil into a Dutch oven or other large pot. Toss in the diced onion, quartered mushrooms, and about 1 teaspoon (or more if you like it spicy) red pepper flakes. Grate about 2 tablespoons of fresh ginger right into the pot. Sprinkle the mix with a good pinch of kosher salt and stir occasionally until the veggies soften.

Add 6 cups of low-sodium chicken broth to the pot. Then add the can of unsweetened coconut milk. Stir to combine and bring to a low boil.

Add the shredded chicken and the fish sauce. Let the soup come back up to a boil, then add the rice noodles, then reduce the heat to keep at a simmer.

Add the strips of red bell pepper and let the soup simmer until the noodles are cooked. About 5 minutes.

Then, cut the heat and stir in the lime juice and the chopped cilantro. Stir to fully mix in the lime juice and the cilantro. Then taste for seasoning. I ended up adding two heavy pinches of kosher salt.

Once you have the seasoning adjusted to your liking, ladle portions into bowls.

Top the soup with sliced scallions, more cilantro, and lime wedges if you like. I added sliced scallions and a heavy dollop of Vietnamese chili garlic sauce for extra heat and savory garlic flavor.