Heat a large frying pan or wok over high heat and add oil.
Add the onion and fry for 1 minute.
Add the carrot, celery, and pak choi. Stir to combine and cook all of the vegetables for 2 minutes, stirring throughout.
Add fish sauce, soy sauce, and lemon juice to the vegetables.
Drain the quinoa (or used pre-cooked) then add to the frying pan with chicken stock and water. Stir to combine.
Add the Sriracha Sauce and stir to combine.
Allow the soup to heat to a boil then remove from the heat.
Transfer to bowls and add the halved boiled egg, chopped ginger, and chili. Top it all off with chopped cilantro.
Serve immediately for the best flavor.