Prepare the vegetables for the soup and garnishes first. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the potato into one half-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Dice the onion, carrots and celery and roughly chop the parsley. Peel the additional carrot into long curls and set aside.
Heat the oil in a large pot over medium heat. Add the onion, minced garlic, and grated ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the carrots and celery and sauté until onion is slightly soft and translucent.
Add curry powder and salt. Cook for another 1-2 minutes. Add the broth, potatoes and chopped bok choy stalks to the pot (save the leafy green ends for later). Simmer until the potatoes are soft.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the potatoes are tender.
Once the potatoes are tender, add the coconut milk to the soup. Stir, taste, and adjust the seasoning with salt or pepper. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice among the bowls. Ladle the soup and vegetables over the rice, then top with carrot curls, cilantro, a wedge or two of lime, and a drizzle of sriracha.