1 bunch Bok Choy (can replace with broccoli)
4 cloves Garlic
1 Tbsp fresh ginger
1 Sweet Potato
1 can full fat coconut milk (I prefer 1.5 cans, it’s worth experimenting)
3 Tbsp Thai Red Curry Paste
4 cups chicken or veggie broth
1/2 Tbsp fish sauce
1 package rice vermicelli noodles
1/2 Tbsp Brown Sugar
2 Tbsp oil
For garnish: fresh chopped cilantro, siracha, sliced red onion and lime
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks (or broccoli depending on what’s available to you) to the pot. Save the leafy green ends of bok Choy for the end. Add chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 10-15 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 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, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli into each bowl. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a lime slice and a drizzle of sriracha.