Curry Vegetable Noodle Soup

This is a great soup for a cold night or anytime really.  Also it's a very easy recipe that's quick to prepare.

Ingredients:

1 - 32 ounce container chicken or vegetable broth
1 - 14 ounce can light coconut milk
1 red bell pepper, julienned
3 carrots, peeled, julienned
4 celery stalks, julienned
3 tablespoons curry powder
2 tablespoons soy sauce
a pinch of cayenne, optional
1 - 14 ounce package wide rice noodles

Method:

Cook noodles and set aside.  Oil noodles if cooking more than a few minutes ahead to keep them from sticking. 

In heavy bottom pot heat broth, curry, and cayenne.  Bring to a boil, add veggies and simmer till tender.  Reduce heat, add coconut milk and soy sauce.  Bring soup back to temperature, not a boil. Serve over rice noodles topped with scallions and a lime slice. Enjoy!