Thai (ish) Coconut Chicken Soup

About a week ago, I needed a little pizzazz and decided to veer off script and go Asian. Ish. The ish, of course being because I'm not schooled in Asian food or cooking (just love Japanese, Thai, Vietnamese and Chinese cuisine). So here is my very loose take on Tom Kha Gai - or rather my European-/Americanized version of it.

Ingredients (~ 3 servings)

1 Lemon
1 Lime
Fish Sauce
2 chilis
3 garlic cloves
6 cups veggie (or chicken) broth
5-6 Thai eggplants
4-5 baby corn
~8 string beans
3-4 okra
Lemongrass
Galanga (thai ginger)
Kaffir lime leaves
2 cups light coconut milk
~4 Tbsps chopped cilantro
a sprig of fresh green pepper
ground black pepper
glass noodles (1 package ~ 100g, they're made of mungo beans & sesame seeds)
fresh mungo bean sprouts
2 boneless, skinless chicken breasts (cut into strips)

Put the noodles in a large bowl and cover them with warm water. Set aside.
Grate ginger, both the lemon and the lime rind into a medium sauce pan. Add 3 tablespoons of fish sauce, the juice of the lemon and lime. Add the chopped chili (minus the seeds if you want to reduce the heat) and chopped garlic cloves.
Bring to simmer and add broth.
Add the (chopped) veggies, as well as about 2 inches of galangal, kaffir lime leaves (about 4) and the sprig of fresh green pepper.
Add chicken.
Keep the pan on medium heat.
Add coconut milk.
Add chopped cilantro and the last tablespoon of fish sauce.
Strain the water from the noodles.
Add the noodles and simmer for a couple minutes.
Ladle into bowls and top with mungo bean sprouts and fresh ground pepper.