Prepare the rice noodles according to the package instructions, then drain and set aside.

In a large pot, heat olive oil over medium heat. Add minced ginger and cook for about 1 minute until fragrant.

Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce, ground coriander, ground cloves, and cracked black pepper.

Add the shrimp and bok choy to the pot and simmer until the shrimp are pink and cooked through, about 3-4 minutes.

Stir in the lime juice, then taste and adjust seasoning if necessary.

To serve, divide the cooked rice noodles among bowls and ladle the hot shrimp and broth over them.

Garnish with sliced green onions, fresh cilantro leaves, and lime wedges.