Heat a large pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir and cook about 5 minutes until onions are translucent.
Next, add the zucchini to the pot, stir, and cook another 5-8 minutes over medium heat.
Pour the vegetable broth, coconut milk, potato cubes, chopped bok choy stems (not leaves), salt, pepper, coriander and red pepper flakes into the pot and mix. Bring to a boil, then turn the heat down to simmer for 25 minutes or until the potatoes are softened and cooked through.
Mix in the apple cider vinegar, ¾ of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes just until the bok choy leaves soften.
Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro and a squeeze of lime juice.