Zubereitung

1. 1

   Heat peanut oil in a large pot over medium-high heat.

2. 2

   Add onion and saute until translucent.

3. 3

   Add cinnamon sticks and star anise. Cook until fragrant, about 2 minutes.

4. 4

   Add ginger, garlic and chili paste. Stir until fragrant, about 30 minutes.

5. 5

   Add chicken stock, sherry, honey, water and soy sauce. Bring stock to a boil. Cover and reduce to a low heat.

6. 6

   Let soup simmer for at least 30 minutes to one hour.

7. 7

   Meanwhile, clean bok choy by cutting and discarding the stem. Then cut in half length-wise and cut into quarters. Very roughly chop into smaller pieces (no more than 3 chops). Rinse bok choy three times to remove dirt.

8. 8

   Place aside.

9. 9

   Prepare noodles according the packages directions, but cook noodles al dente. When finished, run cool water over noodles to stop them from cooking and place aside.

10. 10

    After a half or one hour, add bok choy to the broth. After three minutes, add shrimp and spring onions. The bok choy and the shrimp should cook a total of 5 minutes or until shrimp is thoroughly cooked. Do not overcook the ingredients.