Chop the onion, garlic, and ginger. Cut the carrot into thin strips. Add them to a pot with a couple of tablespoons of oil and a pinch of salt. Sauté for a few minutes.

Add the chicken breast, sliced into thin strips, and the mushrooms, sliced. Cook for a few seconds until lightly browned.

Pour in the chicken broth and bring to a boil. Simmer over medium heat for 8 to 10 minutes.

Turn off the heat. Add the rice noodles to the pot and stir for 3 minutes. The soup is ready to serve. Top with chopped chives.