Place chicken stock, garlic, cinnamon quills, star anise, ginger, brown sugar, fish sauce in a medium saucepan and bring to boil. Add the coriander stems, snow peas, prawns, bok choy and chilli. Reduce heat so the stock is lightly simmering, and cook for 10-12 minutes for the flavours to infuse.
Meanwhile, cook the noodles according to packet directions.
Use tongs to pick out the noodles and put them in a bowl. Then ladle the stock, prawns and veggies over them. Serve with bean sprouts, coriander, chilli and a lime wedge.
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