Vietnamese Coral Mushroom-Chicken Noodle Soup

Ingredients

• 1 tablespoon salt
• 3 cloves of garlic (crushed)
• 8 cups water
• Lime wedges
• Fresh mint leaves
• 5 whole cloves
• Fresh cilantro
• Zest of ½ a lime
• 1 small onion (coarsely chopped)
• 3 large chicken thighs
• 1 inch piece of ginger (sliced)
• 8 oz fresh Ramaria / coral mushrooms (or other wild mushrooms, like whole, small chanterelles, or hericium)
• Cooked rice stick noodles (about 1 cup of cooked noodles per person.)
• Poaching liquid (optional, the seasonings are just ideas)
• Good dash of fish sauce (to taste preferably Red Boat brand)
• 1 stalk of lemongrass (bruised with the back of a knife and chopped into 1 inch lengths)
• Small handful of parsley or cilantro stems
• ½ inch piece of cinnamon stick (or 1 star anise, crushed)
• 1 tablespoon dried Szechuan peppercorns (optional)
• 1 rib of celery (coarsely chopped)
• 1 small carrot (coarsely chopped)
• Optional Garnishes
• Fresh bean sprouts
• Rue ram leaves (Persicaria odorata/Vietnamese coriander)
• Hot chili oil (sriracha, or other spicy condiment)
• Fresh sliced scallions