1-First Step: Get everything ready before you turn on the heat Start by prepping all of your ingredients so the cooking process feels smooth. Chop the baby bok choy and keep the white pieces separate from the green pieces. Peel and slice the carrot very thin, mince the garlic and ginger, slice the green onions, and measure out the broth, water, soy sauce or tamari, fish sauce, rice vinegar, and rice noodles. Because this soup cooks quickly, having everything lined up first makes a big difference. Rinse and peel the shrimp if needed, then pat them dry with a paper towel. If you are using chicken instead of shrimp, prep the chicken breasts now so they are ready to go into the pot later. Set a Dutch oven or large soup pot on the stove and keep a spoon or spatula nearby.

2-Second Step: Build the flavor base Heat 1 tablespoon sesame oil in the Dutch oven over medium-high heat. Once the oil is warm and shimmering, add the white pieces of the chopped baby bok choy and the thin carrot slices. Sauté for about 5 minutes, stirring now and then so the vegetables soften without browning too much. This first layer gives the broth a gentle sweetness and helps the soup taste fuller. Next, add the minced garlic and minced ginger. Stir them into the vegetables and cook for 1 minute more. You will smell the aroma right away. That short cooking time is enough to wake up the garlic and ginger without burning them.

3-Third Step: Add the broth and seasonings Pour in 4 cups broth and 2 cups water. Then stir in 2 tablespoons gluten-free soy sauce or tamari and 2 tablespoons fish sauce. Bring the pot to a boil over medium-high heat. This is where the soup starts to come together, and the broth should look lightly golden and smell savory. If you are making the chicken variation, this is the point where you would add boneless skinless chicken breasts with the broth. Let them simmer until fully cooked, remove the chicken, shred it, and return it to the pot before adding the noodles. That version works well when you want a different protein but still want the same cozy broth.

4-Fourth Step: Cook the noodles Once the broth reaches a boil, add 4 ounces of uncooked pad thai rice noodles, which is about half a package. Cook for about 2 minutes, stirring gently and separating the noodles as they soften. Rice noodles cook fast, so keep an eye on them. You want them tender but not mushy. If the noodles clump together, use tongs or chopsticks to loosen them. The broth may look a little cloudy at this stage, but that is normal and part of the soup’s comfort-food charm. Try not to overcook the noodles, since they will keep softening in the hot broth.

5-Fifth Step: Add shrimp, greens, and finish the soup Stir in 1 pound small raw shrimp, the sliced green onions, and the green pieces of bok choy. Cook for 2 to 3 minutes, just until the shrimp turn pink and opaque. Shrimp cook very quickly, so watch closely. Once they are done, turn off the heat right away. Finally, stir in 2 tablespoons rice vinegar. This last splash adds brightness and keeps the soup from tasting flat. Taste the broth and adjust if needed, then ladle the soup into bowls and serve immediately while everything is hot and fresh.