1 bunch baby bok choy, chopped into 1in strips (reserve the grees for the end of the recipe)
1 small red onion sliced thinly
4 cups chicken broth
14oz. can coconut milk
1 tsp brown sugar
2 tsp soy sauce
3.5oz. package of rice vermicelli noodles
small handful of cilantro, chopped
Place the coconut oil, the minced garlic, grated ginger, Thai red curry paste into a large soup pot and saute over medium heat for 2 to 3 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or broth. Bring the pot to a slow boil over medium-high heat, then reduce the heat to low and let simmer for 5 minutes or so, until the sweet potatoes are tender.
While the soup is simmering, prepare the vermicelli by covering with hot water for about 10 minutes or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender add the coconut milk, brown sugar, soy sauce, and red onion to the soup.
Add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles. Then top with cilantro and a wedge of lime (give that lime wedge a little squeeze and juice up your bowl of soup before garnishing with the lime).