I borrowed this recipe and made it my own with a few substitutions and a few additions. You can add and change things to suit your family and what you have for vegetables.
1 Tablespoon olive oil
2 cups thinly sliced onions
3 garlic cloves minced
4 cups vegetable or chicken stock
1 4-inch piece lemongrass (cut from bottom of stalk and smashed)
1 Tablespoon sriracha sauce (Rooster Sauce)
1 boneless skinless chicken breast sliced thin along the bias and then into bite size pieces
5 – 8 oz spinach torn or cut into bitesize pieces*
1 or 2 'nests' of bean thread vermicelli noodles**
3 Tablespoons fresh lime juice
1 Tablespoon chopped fresh cilantro
* You can use baby spinach, kale, or swiss chard
** I use the Lungkow green bean thread noodles, any of the clear cellophane-type noodles should work. If you add more noodles it becomes more of a noodle dish than a soup, but still just as delicious.
Heat oil in a heavy large pot over medium heat. Add onions and garlic and sprinkle with a dash of sea salt or table salt. Saute until tender, stirring often, 10 – 15 minutes. Add stock, lemongrass, chicken and sriracha. Increase heat to a soft boil, and cover pot. After boiling for 5 minutes reduce heat and let stand 15 minutes. Uncover and discard lemongrass.
Add spinach, noodles, lime juice and cilantro. Place over medium heat and cook until spinach wilts, and noodles are cooked through about 5 minutes. Season to taste with additional sriracha and/or salt.