Instructions: To make soup, heat oil in large pot over medium-high heat. Add onion and garlic and saute several minutes, until translucent. Add chilies, carrot, ginger and curry, and cook, stirring, several minutes more or until flavors are aromatic. Add wine and cook until it is reduced by half. Add potatoes, cauliflower and stock; bring to a boil, skimming off any froth. Lower heat to a simmer and cook about 20 minutes, or until vegetables are tender but not falling apart.

If serving when soup is finished, add noodles about 10 minutes before vegetables are done. If you are not serving right away, cook noodles separately in boiling salted water and add when reheating. When vegetables are done, stir in coconut milk and season with salt and pepper. Ladle into bowls and garnish with cilantro, almonds and chives.

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