Prep the Ingredients: Start by preparing the garlic and shallot in one bowl while placing the ginger, carrot, and shiitake in another bowl. Halve or quarter the bok choy, rinse it thoroughly, and set it aside to drain well. Finally, shred the cooked chicken or turkey and keep it ready for later use.

Cook the Noodles: Prepare the rice noodles according to the package instructions. If boiling is required, do so in a separate pot until they are tender but still firm to bite. Drain the noodles well and toss them with a little oil to prevent sticking.

Sauté Aromatics: Preheat a medium to large soup pot over low heat. Once warm, add in the toasted sesame oil followed by the sautéing of garlic and shallot with two small pinches of salt over medium heat until fragrant, which takes about ten seconds.

Add Vegetables: Incorporate the ginger, carrots, and shiitake mushrooms into the pot. Season this mixture with another two small pinches of salt and continue sautéing for approximately two minutes until slightly softened.

Simmer: Pour in the chicken stock and cover with a lid. Reduce the heat to medium-low allowing it to gently simmer for about four to five minutes.

Combine Chicken & Bok Choy: Add in your shredded chicken or turkey along with the bok choy into the simmering broth. Allow everything to simmer for an additional minute or until the bok choy turns a deeper green but remains crunchy before mixing in the noodles.

Final Seasoning: Adjust flavors by seasoning with fish sauce one tablespoon at a time according to personal taste preferences. Off heat, finish off with a drizzle of lime juice before garnishing with jalapeno slices and chopped cilantro if desired, then serve hot or warm.