1. Prepare the Broth:

1. Heat olive oil in a large pot over medium-high heat.
2. Sauté minced shallots until fragrant, about 1 minute.
3. Add garlic, lemongrass, and ginger; cook for another minute.
4. Pour in chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt. Stir well.
5. Bring to a boil, then reduce to a simmer.

2. Cook the Chicken:

1. Add chicken thighs to the simmering broth.
2. Cover and cook for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
3. Remove the chicken, shred the meat, and set aside.

3. Crisp the Chicken Skins (Optional but Recommended!):

1. Remove the skins from the chicken thighs before shredding.
2. Lay them flat in a skillet over medium heat, cooking until crispy and golden brown.
3. Drain on paper towels and break into crispy pieces.

4. Sauté the Mushrooms:

1. Melt butter in a skillet over medium heat.
2. Add sliced shiitake mushrooms and sauté for about 5 minutes until tender.
3. Season with a pinch of salt and set aside.

5. Cook the Noodles:

1. Bring the broth back to a simmer.
2. Add ramen noodles and cook according to package instructions until al dente.

6. Assemble the Soup:

1. Divide cooked noodles into serving bowls.
2. Ladle the hot broth over the noodles.
3. Top with shredded chicken, sautéed mushrooms, carrots, and green onions.
4. Halve the soft-boiled eggs and place them on top.
5. Garnish with fresh cilantro and crispy chicken skins.
6. Optional: Add sriracha, jalapeño slices, and sesame seeds for extra flavor.