Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.
Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
Cover the pot and simmer it for 30 minutes.
Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.
Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.
Garnish it with green onions. Serve it hot and enjoy!