Heat oils in large pot over medium/high heat. Season chicken with salt and add to preheated pot. Cook chicken 3-5 minutes, stirring often just until no longer pink on the outside (it will finish cooking in the soup).

Add onion, celery, garlic, ginger, lemongrass, chili paste and fish sauce to the pot. Cook 3-4 minutes, stirring occasionally.

Pour broth into pot. Bring to a boil. Add noodles. Return to a boil and then simmer 4-5 minutes.

Stir cabbage mixture into soup followed by the cilantro and green onions. Cook 5 minutes more until noodles are tender.

Remove from heat, stir in juice of half a lime.

Garnish options: lime wedge, additional green onions, peanuts, cashews, additional cilantro.