Thaw the shrimp completely if frozen and pat dry with a paper towel.

Peel shell-on shrimp and reserve shells for the broth.

Combine broth, fish sauce, soy sauce, cinnamon stick, star anise, ginger slices, and shrimp shells in a saucepan and simmer for 20 to 25 minutes.

Chop cilantro stems and add to broth; discard solids after simmering.

Bring water to boil in a wide skillet, add rice noodles, soak for 3 to 5 minutes, then drain.

Add mushrooms and broccoli to the broth, cook 4-5 minutes, until tender yet crisp.

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

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