Step 1

Prepare rice noodles according to package directions and set aside.

Step 2

Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.

Step 3

In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.

Step 4

Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.

Step 5

Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.

Step 6

Divide rice noodles evenly between four large bowls and ladle soup into each bowl.

Step 7

Serve with optional garnishes.