1. Add oil to a pot or dutch oven over medium-high heat.
  2. Add garlic, ginger and curry paste to the pot and stir and sauté for 1-2 minutes.
  3. Add the bok choy strips, diced sweet potato, diced zucchini and broth to the pot.
  4. Bring pot to a boil and then turn heat down to simmer for about 15-20 minutes.
  5. Once the diced sweet potato is tender, add the coconut milk, brown sugar and fish sauce.
  6. Stir and adjust the flavors to taste.
  7. Add the leaves of the bok choy to the pot.
  8. Cook the ramen noodles in a separate pot according to instructions.
  9. Drain and set noodles aside.
  10. To serve, place noodles at the bottom of serving bowls and ladle soup over the top.
  11. Garnish with red onion, cilantro, lime wedges and Sriracha if desired.

Recipe by REGAN BARONI at