Spring Thai Chicken Noodle Soup

Name: Spring Thai Chicken Noodle Soup
Ingredients: 1 teaspoon canola oil; 1 large shallot, minced; 3 to 4 cloves garlic, minced; 1 piece of ginger root, peeled and grated; 6 cups chicken broth; 3 pieces (about 5 each) peeled fresh lemongrass, crushed with the back of a knife; 2 cups boneless, skinless chicken breast, shredded; 4 baby bok choy or 1 regular boy choy, roughly chopped (approx 1 pieces); 1/4 cup cilantro leaves; 1/4 cup small basil leaves or Thai basil leaves; 2 tablespoons lime juiced (1 small lime); 1/4 teaspoon kosher salt; 2 ounces dry rice noodles; 1/4 teaspoon crushed red pepper flakes (optional)