Every time I’m out for Thai food, I always gravitate towards the green curries. I’m not sure what it is — it’s such a satisfying, delicious combination of tastes and textures. Plus, it’s a hearty and nourishing meal — complete with veggies, fat (from the coconut milk), protein (from shrimp, tofu or meat of choice), and grains (like brown rice or in this case, farro). My favorite Atlanta spot is Panita Thai Kitchen. It’s in Virginia Highland, tucked behind Surin, another (much

I have a handful of favorite restaurants we love in Atlanta, and Radial Cafe is definitely one of them. I love the eccentric and friendly staff, and the food is delicious. Plus, much of their seasonal menu is locally-sourced, which is always a plus. Anyways, this soup was inspired by another coconut curry soup I tried earlier this fall at Radial during lunch after I had taken a trip to my neighborhood farmers market (Freedom Farmer’s Market) and loaded up on butternut squash.