A rich, slightly spicy Thai coconut chicken soup.
Combine chicken broth, water, lemongrass, lime juice, ginger root, fish sauce, and brown sugar in a large pot and bring to simmer for 20 minutes to an hour. Add bell pepper and mushrooms halfway through. Remove lemongrass and ginger root. Add coconut milk and stir--keep at low simmer.
Slice chicken thinly. Add chicken slices to pot and stir until full cooked, making sure they don't stick together.
Soften noodles according to package and add to soup--or add noodles to individual bowls and add broth on top.
Ladle into bowls and garnish with cilantro, lime, and chile oil.