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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!