Lightly crush lemongrass using the side of a knife; slice stalks into 2-inch pieces. Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil. Reduce heat to low, and simmer 45 minutes. Remove lemongrass pieces and ginger using a slotted spoon; discard.

Cook noodles according to package directions; drain and set aside.

Add chicken strips to broth; increase heat to medium, and cook 5 minutes. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done. Remove from heat; stir in cilantro and green onions.

Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles. Garnish with lime wedges, if desired.

CALORIES 318 (18% from fat); FAT 6.3g (sat 0.8g,mono 1.7g,poly 3g); IRON 2.7mg; CHOLESTEROL 0.0mg; CALCIUM 62mg; CARBOHYDRATE 36.6g; SODIUM 860mg; PROTEIN 26.4g; FIBER 5.8g