Prepare the ingredients: chop the celery and carrot, mince the garlic and ginger, and chop the green onions and cilantro.

In a pot, bring the chicken stock to a boil.

Add the ginger, garlic, and lemongrass to the boiling stock. Simmer for 5-10 minutes to infuse the flavors.

Add the celery and carrot to the stock and cook until tender, about 5 minutes.

Add the chicken breast and cook until cooked through, about 8-10 minutes.

Add the rice noodles and cook according to package directions.

Stir in the green onions, enoki mushrooms, and cilantro. Season with soy sauce if desired.

Serve immediately.