Add the oil to a large soup pot over medium heat. Sauté the minced garlic, grated ginger, and red curry paste 1-2 minutes. Add diced sweet potato and chopped bok choy stalks to the pot (save the green leafy ends for later) with veggie broth. Bring the pot to a boil, then reduce the heat to low and 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 just until tender. Drain the rice noodles in a colander and set aside.

Once the sweet potatoes are tender, add the coconut milk, and brown sugar to the soup. Stir, taste, and adjust if needed. Finally, 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, and top with desired garnishes.

Suggested Garnishes: Red onion slices, Lime juice, Cilantro, Drizzled hot sauce