Directions

1Chop the vegetables.

2Add oil to large soup pot, add garlic, ginger and curry paste and sauté.

3Add sweet potato, bok choy stalks and broth. Bring to a boil and then let simmer for 5 minutes.

4Bring another small pot of water to boil for the vermicelli. Add it and boil for 2-3 minutes. Drain.

5Add coconut milk, brown sugar, and bok choy greens to large pot. Divide the noodles among 4 bowls and ladle the soup over the noodles. Top with a lime and cilantro.