Finely chop the greenest part of the bok choy. Cut the white and fleshy part lengthwise into thirds. Set aside.
In a saucepan, bring the chicken broth, garlic, sherry, soy sauce, lime juice, ginger, green onions, sambal oelek, mushrooms and bok choy (white and green parts) to a boil.
Cover and simmer until the bok choy is tender.
Add the shrimp, rice vermicelli and bean sprouts. Let simmer for 2 to 3 minutes. Garnish each bowl with cilantro.
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