This coconut curry is great for any snowy day. It takes less than 15 minutes to make and has an amazing taste. 

Ingredients:

• 10 ounces of Chinese wheat noodles or rice noodles 
• 1 tablespoon peanut or safflower oil 
• ¼ cup plus 1 tablespoon of Thai yellow or red curry paste 
• 4 cups of chicken stock 
• 1 14 ounce can of unsweetened coconut milk 
• 1 lemon 

Instructions:

1. Start off by cooking noodles following the instructions on the package. 
2. To make the curry, heat up oil in a medium saucepan and then add in curry paste until fragrant, cooking for 1 to 2 minutes. After cooking the curry paste, add in chicken stock and let the mixture reach a boil. When boiling add in coconut milk and let the mixture simmer slowly for 1 to 2 minutes. Do not let this mixture boil.
3. Cut the lemon in half and squeeze it into the curry.
4. Put about 1 to 2 cups of noodles into the bottom of a bowl  and then cover the noodles with the curry. 

Source: Martha Stewart