Lemongrass-Coconut Beef Noodle Soup

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.

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.

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.

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.