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Build the broth: Add chicken broth, lemongrass pieces, sliced ginger, smashed garlic, green onions, fish sauce, brown sugar, and black pepper to a large pot. Bring to a gentle boil over medium-high heat.
Add the chicken: Reduce to a medium simmer, add chicken thighs to the broth, cover, and cook for 18 to 20 minutes until the chicken is fully cooked through.
Shred and return: Remove chicken from the pot and shred into bite-size pieces using two forks. Discard lemongrass stalks and large ginger slices from broth.
Cook the vegetables: Return broth to a gentle boil, add sliced carrots and snap peas, and cook for 3 to 4 minutes until just tender.
Add noodles and chicken: Stir rice noodles and shredded chicken back into the pot, cook according to package instructions, about 3 to 5 minutes.
Finish with greens and lime: Stir in fresh spinach and lime juice, cook for 1 to 2 minutes until spinach wilts, and adjust seasoning to taste.
Serve immediately: Ladle into bowls and top with fresh cilantro, sliced green onions, lime wedges, and optional garnishes.