Begin by boiling water in a large pot, following the instructions on the rice noodle package. Cook the noodles for about 5-7 minutes until they are al dente, then drain them and rinse with cold water to prevent sticking. Set the noodles aside.

In a large pot, heat 2 tablespoons of oil over medium-high heat until shimmering. Swirl the oil around the pot.

Add the star anise and a cinnamon stick to the hot oil, toasting them for 2 minutes until fragrant.

Introduce 2 tablespoons of minced ginger and 4 cloves of minced garlic to the pot. Sauté for about 2 minutes until golden brown.

Pour in the chicken broth, fish sauce, low sodium soy sauce, bruised lemongrass, and half of the jalapeno. Bring the mixture to a gentle simmer for 10-15 minutes.

Strain the broth through a fine sieve into another pot, discarding the solids. Return the strained broth to medium heat.

Stir in the prepared bok choy and large shrimp. Cook for 2 minutes until the shrimp turn light pink.

Remove from heat and stir in the juice of one lime and chopped cilantro. Adjust seasoning if necessary.

Divide the cooked rice noodles among bowls and ladle the hot shrimp broth and shrimp mixture over them. Garnish with additional slices of jalapeno and cilantro.