If using frozen shrimp, thaw it thoroughly and drain excess water, pat dry.

If using fresh, shell-on shrimp, peel and save the shells for stock.

Combine broth, fish sauce, soy sauce, cinnamon stick, star anise, sliced ginger, and shrimp shells in a pot and simmer for 20 to 25 minutes until fragrant. Remove solids.

Chop cilantro stems and add to broth. Continue simmering.

Meanwhile, boil water in a wide skillet and soak rice noodles according to package instructions. Drain.

Add mushrooms and broccoli to broth and cook for 4-5 minutes.

Add shrimp to broth and cook for 1-2 minutes until opaque and pink.

Divide noodles into bowls, ladle broth with shrimp and vegetables over, and garnish with jalapenos and lime wedges.