Heat 1 tbsp Coconut Oil in a large pot over med-high heat.
Add ginger, garlic and green onions, stir and saute 1-2 min. Add Star Anise & mushrooms, saute 2-3 min
Add white ends of bok choy and sweet potatoes, and 1 tbsp coconut oil, saute 2-3 min
Add Tamari Sauce & Red curry paste, stir & simmer 5 min
Add remaining veggies (including bok choy greens, but reserve 1/2 cilantro & mint for later) and stir. Add 8 cups of Bone Broth and bring to boil. (if you prefer your vegetable crisper, add the remaining veggies after noodles are cooked.
Add rice noodles and cook until soft. (according to package instructions). Top with remaining cilantro and mint, and squeeze lemon juice. Stir & serve. Serve with Sriracha on the side!