This Spicy Shrimp Pho is a twist on the traditional Vietnamese soup made with hot steaming chicken broth, shrimp, cilantro and fresh squeezed lime juice.
Cook rice noodles according to package instructions. Drain and set aside.
Add oil to a large pot over medium high heat.Add the star anise and cinnamon stick to a large pot. Toast the spices for 2 minutes or until they start to become fragrant.
Stir in the ginger and garlic and saute for 2 minutes or until the garlic starts to brown slightly.
Pour in chicken stock, fish sauce, soy sauce, lemongrass, half of the sliced jalapeno and the shrimp shells (if using).Bring to a simmer and cook for 10-15 minutes to allow the flavor to develop.
Strain out the spices and the shells using a metal sieve.
Place the pot back on the stock and stir in the bok choy and shrimp.Cook for about 2 minutes or until the shrimp turns a light pink and plumps up.
Take off of the heat and stir in the ime juice, and cilantro.
Divide the noodles among the 4 bowls and pour the soup on top.
Garnish with more cilantro and the remaining jalapeno if desired. Enjoy!