Vegetable Curry Noodle Soup: Cozy, Spicy and Delicious

If the weather outside is frightful, this cozy, spicy meal will warm your heart and soul. Lots of vegetables, hearty udon noodles, and a homemade curry sauce featuring curry paste, peanut butter, and coconut will bring warmth to any day.

Vegetable Curry Noodle Soup

1 (8-oz) package udon noodles
2 Tablespoons coconut oil
½ cup very thinly sliced red onion
1 cup thinly sliced shitake mushrooms
1 Tablespoon fresh grated ginger
1 Tablespoon fresh grated turmeric
3-4 cloves garlic, minced
1 (13.6-oz) can coconut milk
¼ cup peanut butter
3-4 Tablespoons red curry paste
½ cup vegetable broth
1 cup carrots, sliced into matchsticks
1 cup bok choy stems, chopped finely
1 cup red pepper, thinly sliced
2 cups greens (reserved bok choy leaves, spinach, etc.)
Fresh cilantro, for garnish

1. Cook noodles according to package directions. Drain, rinse in cool water, and set aside.
2. In a large skillet, heat coconut oil. Add onions and cook until just soft. Add mushrooms, ginger, turmeric, and garlic and cook for five more minutes, or until mushrooms soften.
3. In a small bowl, whisk together red curry paste and peanut butter with a few Tablespoons coconut milk until smooth. Add curry mixture, remaining coconut milk, and vegetable broth into the skillet. Stir to blend.
4. Add carrots, bok choi, and red pepper and bring to a low boil. Reduce heat, and cook until vegetables are soft, about five minutes. Add greens and stir to wilt.
5. Divide noodles between 3 or 4 bowls. Ladle curry vegetable sauce over noodles until noodles are swimming in sauce. Garnish with cilantro and serve immediately.

Yields: 3-4 servings