Ingredients:

• 8 oz rice noodles (thin or pad Thai style)
• 1 teaspoon coriander seeds (or ½ teaspoon ground)
• 2 whole cloves (or ¼ teaspoon ground)
• ½ teaspoon black peppercorns (or ¼ teaspoon freshly cracked)
• 1 tablespoon sesame oil
• 2 tablespoons minced ginger root
• ½ tablespoon chili garlic paste
• 8 cups low-sodium chicken broth
• 2 strips lemon peel (use a vegetable peeler)
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons hoisin sauce
• 1 teaspoon cinnamon
• 8 cups bok choy (stems thinly sliced, leaves roughly chopped)
• 1 lb raw shrimp

Optional Garnishes:

• Thinly sliced onion
• Jalapeño slices
• Fresh cilantro
• Lime wedges
• Hoisin sauce
• Sriracha
• Bean sprouts
• Thai basil

Instructions:

1. Prepare the Noodles:
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. Toast the Spices:
   In a dry pan over medium heat, toast the coriander seeds, cloves, and peppercorns for 3-5 minutes until fragrant. Remove from heat, crush using a mortar and pestle or spice grinder, and set aside.
3. Sauté Aromatics:
   In a large soup pot, heat sesame oil over medium heat until shimmering. Add minced ginger and chili garlic paste, stirring for about 30 seconds to release flavors.
4. Build the Broth:
   Pour in the chicken broth and add the lemon peel, soy sauce, fish sauce, lime juice, hoisin sauce, cinnamon, and the toasted spice mixture. Bring to a boil.
5. Cook the Shrimp & Bok Choy:
   Add the shrimp and bok choy to the broth and simmer for 3-4 minutes, until the shrimp turns pink and the bok choy wilts. Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed.
6. Assemble the Bowls:
   Divide the cooked rice noodles into four serving bowls. Ladle the hot soup over the noodles.
7. Garnish & Serve:
   Serve with optional garnishes like onion, jalapeño, cilantro, lime wedges, hoisin sauce, sriracha, bean sprouts, and Thai basil.