Thai Curry Vegetable Noodle Soup

• Heat oil in a large stockpot. Add curry paste, garlic and ginger, and cook 2 minutes. Stir in diced sweet potato. Add bok choy stalks and broth. Bring to a boil; reduce heat and let simmer 5-7 minutes, or until sweet potatoes are tender.
• While the soup is cooking, cook noodles according to package directions. Once the sweet potatoes are tender, stir in coconut milk, fish sauce, and agave. Stir in greens of bok choy, and let cook for about 5 minutes to wilt, stirring occasionally.
• Drain noodles and divide evenly among four bowls. Serve soup and vegetables over noodles; top with red onion, cilantro, a wedge or two of lime, and a drizzle of hot sauce, if desired.

Instant Pot

• Add oil to instant pot. Press sauté. Add curry paste, garlic and ginger, and cook 2 minutes. Stir in diced sweet potato. Add bok choy stalks and broth. Press cancel.
• Lock lid; set valve to sealing. Program for manual-high, and 5 minutes. Carefully move valve to venting to allow all pressure to release. (quick release)
• Open lid and add coconut milk, fish sauce, agave, and noodles. Stir well. Try to submerge the noodles as much as possible. (hint: break noodles in half). Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Carefully move valve to venting and allow all built-up pressure to escape. (quick release)
• Serve topped with red onion, cilantro, a wedge or two of lime, and a drizzle of hot sauce, if desired.