Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onions and ginger. Let cook for 3-5 minutes or until onions are translucent. Add in the water, broth and chicken and bring to a boil. Once boiling, reduce to a simmer and cook covered for 25 minutes or until chicken is cooked through.

While chicken cooks, peel and spiralize the daikon radish. Also, dice the scallions. Also, thinly slice the jalapeno. Also, quarter the lime.

Remove the chicken and drumsticks and discard the skin from the chicken breasts and drumsticks and shred the chicken from the breast. Leave the drumstick intact. Return the bones from the chicken breast back into the pot and cook another 10-15 minutes, along with the fish sauce.

Add the shredded chicken and drumsticks back to the pot along with the daikon noodles and let noodles cook for 2-3 minutes or until cooked to your preference.

Stir in the scallions and ladle soup into bowls. Garnish with jalapeno, cilantro, mung bean sprouts and serve with lime wedges.