Cut the pineapple in half and scoop out the pulp. Set the two pineapple cups aside for serving later. Take half of the pineapple, cut half of it into chunks and the other half into finely chopped chunks and set aside.
Bring coconut milk, vegetable broth, sliced ginger, lemongrass stalks, lime leaves, and all spices to a boil, reduce heat and let simmer until you are ready to add the veggies. Add the finely chopped pineapples.
Meanwhile cut all veggies and add one after another starting with the eggplant, carrots, sweet potatoes and at the end the bok choy. Season with the soy sauce (or fish sauce). Let cook until veggies are cooked, but still have a bite to them. Add the pineapple chunks.
While the veggies are simmering, cook the soba noodles are directed on the package - about 6 minutes. Strain and rinse.
Add the lime juice, some chopped Thai basil and coriander to the curry, pour into the pineapple cups, add the soba noodles to the cup and garnish with some chopped and toasted cashews and some more Thai basil and coriander leaves.