It’s been raining so much here in Atlanta! AND a storm is supposedly coming again later this week, which means even more rain! Days like this equal cozy and warm food. 

For that, I always turn to soup or pasta. I wanted something more exotic, so I took sometime to develop a curry recipe. I used some knowledge I gained from my past trip, paired with what I had in the fridge. This recipe is just perfect because its noodles and soup. Although this soup is really filling, it still feels light which I love because as soon as the weather turns a bit cold my body goes into carb loading mode. But that won’t stop me from eating a whole lot of this!


Hit the lemongrass stalk with the other side of your knife, the dull part. Gently bruise the lemongrass to extract the flavor before you use it.

All the other ingredients for the curry before it gets processed.

I like to simmer my curry for at least 15 minutes.

Its such a great combinations of flavor!


thai green curry mushroom noodle soup

makes two quarts, 20 min prep + 25 min cook time


green curry paste
½ bunch Thai basil leaves
½ bunch cilantro leaves
2 kaffir lime leaves, or the zest of 2 limes
1 12” piece lemongrass, sliced in 3 pieces
4 garlic cloves, smashed and sliced
½ shallot, chopped
1 2“ piece peeled ginger, peeled
½ serrano pepper
5 to 6 dashes fish sauce
2 teaspoons ground coriander
½ teaspoon ground cumin

2 tablespoons extra virgin olive oil
½ shallot, diced
2 garlic cloves, thinly sliced
3 tablespoons green curry paste
handful shiitake mushrooms, sliced
2 kaffir lime leaves (or 1 3 inch lime peel)
2 ½ cups coconut milk
1 cup chicken stock
12 ounces flat rice noodles, cooked
freshly ground black pepper and sea salt, to taste
cilantro leaves
basil leaves
mint leaves
serraano peppers, thinly sliced
shiitake mushrooms



Make the green curry paste on advance. Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.

To make the soup, pour oil into a saucepan and place over medium-high heat. Add the shallots and garlic. Sauté for 1 to 2 minutes. Add mushrooms and continue to sauté for 2 to 3 minutes. Set aside a few for garnish. Season with salt and pepper.

Add curry paste and kaffir leaves (or lime peel), lemongrass stalk and toast mixture for 1 to 2 minutes.

Stir coconut milk and stock into the saucepan and reduce heat to medium. Season with salt and pepper. Simmer mixture for 10 to 12 minutes.
Remove the lemongrass stalk and kaffir leaves or peel.

Place noodles in serving bowls.

Ladle soup into bowls with noodles and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve hot.