Prepare the vegetables for the soup and garnished first.
Chop the bok choy into 1 inch strips.
Add the cooking oil to a large soup pot along with the garlic, ginger and red curry paste. Saute over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy to the pot (save the leafy green ends for later) along with the broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 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 until tender. Drain the noodles 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 sugar if needed. Finally, add bok choy leafy greens and let them wilt into the hot soup.
To serve- place a handful of noodles in a bowl, then ladle the soup over top.
Top with red onion, cilantro, wedge of lime and a drizzle of sriracha.
Originally Submitted
1/21/2018
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