1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, carrots and jalapeño; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).
2. Add mushrooms, curry powder, garlic and red pepper flakes. Continue sautéing until mushrooms are softened (about 5 minutes).
3. Add broth, bok choy, peas and 2 cups water; bring to a boil. Reduce heat and simmer 40-50 minutes or until peas are tender but not mushy, stirring occasionally.
4. Stir in coconut milk and cilantro; continue simmering until heated through.
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