Soak the rice noodles in warm water for about 15 minutes until pliable. Drain and set aside.

In a large pot, heat the chicken or vegetable broth over medium heat and bring to a simmer.

In a separate pan, heat oil and sauté minced garlic until fragrant, about 1-2 minutes.

Add your choice of protein to the pan and cook until fully cooked, about 4-5 minutes.

Incorporate julienned carrots and chopped bok choy or spinach into the protein mixture. Sauté for 2-3 minutes.

Transfer the mixture to the broth, stir in soy sauce and chili oil, and cook for another minute or two.

Add the soaked rice noodles to the pot, stirring gently to combine and cook for another 2-3 minutes.

Season the soup with salt and pepper to taste.

Serve in bowls garnished with sliced green onions and fresh cilantro, with lime wedges on the side.