Cook the noodles: Begin by preparing the rice noodles according to the package instructions. Once cooked, drain them well and set aside.

Heat the oil: In a large pot over medium-high heat, pour in the oil. Allow it to warm up and shimmer.

Toast the spices: Add the star anise and cinnamon stick to the pot, toasting for about 2 minutes.

Sauté aromatics: Stir in the minced ginger and garlic, sautéing until the garlic is slightly browned.

Simmer the broth: Pour in the chicken broth, fish sauce, soy sauce, lemongrass, half of the sliced jalapeno, and shrimp shells. Simmer for 10-15 minutes.

Strain the broth: Using a metal sieve, strain out the solids from the broth, returning the clear liquid to the pot.

Add bok choy and shrimp: Stir in the chopped bok choy and shrimp. Cook for about 2 minutes, or until the shrimp turns pink.

Add final touches: Off the heat, stir in the lime juice and chopped cilantro.

Serve and enjoy: Place the cooked noodles in bowls, ladle the broth and shrimp over, and garnish with cilantro and jalapeno slices.