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Lemongrass-Coconut Beef Noodle Soup
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Lemongrass-Coconut Beef Noodle Soup

Lemongrass-Coconut Beef Noodle Soup

with Snow Peas and Carrots

Inspired by the noodle soups served on the streets of Bangkok, this coconut beef noodle soup will warm your soul with each slurp. Fresh lemongrass and cilantro lend beautiful aromas to this bowl and each mouthful gets a satisfying crunch from crispy shallots.

Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Beef

200 g

Chow Mein Noodles

(Contains Wheat)

4 tbsp

Red Curry Paste

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

165 mL

Coconut Milk

56 g

Snow Peas

56 g

Carrot, julienned

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

1 unit


7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

0.56 tsp


0.06 tsp


2.5 tsp



Nutrition Values

Calories910 kcal
Fat48 g
Saturated Fat25 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber4 g
Protein39 g
Cholesterol75 mg
Sodium2640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Large Non-Stick Pan


Cook noodles

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles, then rinse under warm water. (TIP: Rinsing noodles help prevent them from sticking together.)Using a pair of scissors, make a few cuts in the colander to cut up noodles, if desired. Set aside in the colander to drain.


Meanwhile, trim, then halve snow peas. Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. (TIP: Smashing lemongrass will help release its flavour.)Roughly chop cilantro.

Make soup base

When noodles are done, reheat the pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lemongrass. Cook, flipping occasionally, until fragrant, 1 min. Add 2 1/2 cups water, 1/2 tsp salt (dbl both for 4 ppl) and stock powder. Cover and bring to a boil over high. Once boiling, reduce heat to medium-low, still covered.

Cook beef

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add curry paste and soy sauce. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat.

Cook soup

Add coconut milk, snow peas, carrots and beef mixture to the simmering soup base. Bring back to a simmer over medium-high. Once simmering, cook, stirring occasionally, until veggies are tender-crisp, 1-2 min. Season with pepper, to taste.

Finish and serve

Carefully remove and discard lemongrass from soup. Divide noodles between bowls. Top with soup. Sprinkle cilantro and crispy shallots over top.