1-First Step: Prep everything before turning on the stove Start by chopping the baby bok choy and separating the white pieces from the green leaves. Slice the carrot very thin so it cooks quickly, then mince the garlic and ginger. Slice the green onions and measure out the broth, water, soy sauce, fish sauce, rice vinegar, and rice noodles so everything is ready when the cooking starts.

2-Second Step: Sauté the vegetables for a flavorful base Heat 1 tablespoon sesame oil in a Dutch oven over medium-high heat. Once the oil is warm, add the white pieces of bok choy and the sliced carrots. Sauté for about 5 minutes, stirring now and then, until the carrots begin to soften and the bok choy starts to look tender at the edges.

3-Third Step: Add garlic and ginger Stir in the minced garlic and fresh ginger, then cook for 1 minute longer. Keep the heat moving so the garlic does not brown too quickly. You only need a short time here because garlic and ginger can turn bitter if they cook too long.

4-Fourth Step: Build the broth Pour in the 4 cups of broth, 2 cups of water, 2 tablespoons soy sauce or tamari, and 2 tablespoons fish sauce. Stir everything together, then bring the soup to a boil. This mix creates the savory base that carries the flavor of the shrimp and vegetables.

5-Fifth Step: Cook the noodles Add the 4 ounces of pad thai rice noodles directly to the boiling broth. Cook for about 2 minutes, gently separating the noodles as they soften. Rice noodles cook fast, so keep an eye on them and stir often enough to prevent clumping.

6-Sixth Step: Add the shrimp and green vegetables Stir in the 1 pound of peeled small raw shrimp, the sliced green onions, and the green pieces of bok choy. Cook for 2 to 3 minutes longer, just until the shrimp turn pink and opaque. The bok choy greens should wilt slightly but still keep a fresh bite.

7-Final Step: Finish with rice vinegar and serve right away Turn off the heat and stir in 2 tablespoons rice vinegar. This last step brightens the broth and balances the salty, savory flavors. Taste the soup one more time, then ladle it into bowls and serve immediately while everything is hot and fragrant.