Place a large pot over medium-high heat. Add oil and warm until hot but not smoking.

Add 3 tablespoons of curry paste, chilies, onion, garlic, and ginger.

Stir and sauté until fragrant, about 2-3 minutes.

Add the can of coconut milk and water.

Bring curry to a boil and reduce to a simmer.

Add the carrots, mushrooms, lime zest or lime leaf, lemon grass, salt and pepper.

Cover and allow to simmer for 15-20 minutes, stirring occasionally.

Add the asparagus for the last few minutes, as it will cook quickly. You can also cook the asparagus in the noodle water for a few minutes, then remove it and add it to the bowls on top of the noodles as I did in the photos.

While the curry is simmering, bring a medium pot of water to a boil.

Place noodles into boiling water and cook for 8-10 minutes until noodles are tender but firm. Drain and rinse under cold water and set aside.

Remove the lemon grass and lime leaves from the curry.

Season with salt and pepper to taste.

You can also add another tablespoon of green curry if you’d like the taste a little stronger.

Divide the curry and noodles into 2- 4 bowls.

Garnish with sliced radishes, bean sprouts, scallions, fresh basil, cilantro and a slice of lime.