Cut off the root ends of the bok choy, remove the leaves and chop them. Set them aside.
In a large pan, heat the coconut oil over medium-high heat and add the ginger, garlic, lemon zest, lime zest, turmeric and red Thai pepper. Cook for 2 minutes before adding the lime juice and chopped bok choy, then cook for another 2 minutes. Add the water, coconut milk and salt and let it simmer for 5 minutes. Season the soup with more salt to taste.
Meanwhile, in a separate bowl, pour boiling water over the vermicelli and let it sit for 5 minutes or until the noodles are cooked. Drain the water from the noodles. Divide the noodles between 2 or 4 bowls and pour the coconut bok choy soup over the noodles. Garnish with bean sprouts, fresh cilantro, and sliced red Thai pepper. Serve immediately.
8 oz 226 g baby bok choy
1 tsp coconut oil
1 tsp grated fresh ginger
2 cloves garlic minced
1/2 tsp lemon zest
1/2 tsp lime zest
1 tsp grated fresh turmeric (alternatively use 1/4 tsp dried
1 red Thai pepper chopped, plus more, sliced, for garnish
1/4 cup 60 ml lime juice
1/4 cup 60 ml water
1 13.5 oz [400 ml] can coconut milk
1/4 tsp salt
2 oz 57 g mung bean vermicelli
bean sprouts for garnish
cilantro for garnish