First, prep your vegetables if you haven't already. Use the back of your knife to "bruise" the lemongrass pieces so it starts to release its aroma.

Then, in a medium pot, add coconut oil, garlic, ginger and lemongrass and saute for 1-2 minutes until fragrant.

Next, add curry paste, sriracha (optional) and spices and saute together for all spices are coated in the oil, for about another minute.

Then add the potatoes and toss to coat and pour in coconut milk and vegetable stock and stir everything together, making sure coconut milk is evenly distributed. Bring to a boil and then down to a constant simmer until potatoes are tender, about 5-7 minutes.

Once potatoes are done, add the baby portobellos, bell peppers and noodles and cover with a low and continue simmer for about 3-4 minutes until vegetables are just tender and noodles are cooked through.

When done, turn off heat and add the enoki mushrooms (they are so delicate that the steam will cook them )and garnish with lime, cilantro and extra dollops of sriracha.