Sauté in a large saucepan sesame oil, ginger and onion
Add vegetable broth, soy sauce, curry paste and lemon juice
Add tofu in pieces, Bok Choy. Bring to a boil and simmer for about 15 minutes.
Cook rice vermicelli separately in boiling water.
Rectify the seasonings of the soup to taste.
Place the cooked vermicelli in bowls and add the soup on top.
Add bean sprouts and coriander to taste
Serve with lime wedges