To a soup pot, add the olive oil, onion, and potatoes over medium heat. Stir for 5 minutes to soften the onion slightly. Add the garlic, cayenne, curry, and a sprinkle of salt. Stir together for 2 minutes more.

Add the coconut milk and vegetable broth. Bring the soup to a boil, then cover and reduce the heat to medium low. Let the soup simmer for 15 minutes to fully cook the potatoes.

When the potatoes are tender (test with a fork), add the bok choy to the soup and let boil uncovered for 5-10 more minutes to wilt the greens and thicken the soup slightly. Taste, and add salt to your preference or more cayenne if you'd like. Don't fear salt - potatoes need a lot!

Serve the soup immediately, or keep in the fridge for a few days. Enjoy!