Heat about 1/2 inch of oil in a small, heavy bottomed skillet, over med-low heat until just warmed. Add the garlic and fry, stirring, until fragrant and golden, approx 10 minutes. Scoop the garlic from the oil with a slotted spoon, drain, and cool on a piece of paper towel. While the garlic cooks, soak the noodles in a large bowl of hot water to soften, about 10 minutes. Drain.
Put the chicken broth, fish sauce, scallions, carrot, ginger, and sugar in a soup pot and bring to a simmer, uncovered, over med-high heat. Add the noodles and chicken and simmer until the noodles are the desired doneness. Stir in the dill, cilantro, basil and mint.
Ladle the shoup into warm bowls and sprinkle with some of the reserved crisped garlic. Serve with lime wedges to squeeze over your soup.