Fragrant, creamy and deeply comforting, this one-saucepan noodle soup combines aromatic lemongrass, warm curry spices, tender pork and rich coconut milk for a bowl of Malaysian-inspired flavour that’s ready in no time.

Ingredients

• 2 tsp vegetable oil
• 500g pork mince
• 1 lemongrass stalk, outer leaves removed, trimmed to pale inner core
• 4 garlic cloves, crushed
• 2 tbsp chilli jam
• 1 tbsp curry powder
• 2 tbsp fish sauce
• 400ml coconut milk
• 3 cups vegetable stock
• 200g fresh thick rice noodles
• 200g snow peas, trimmed
• 100g bean sprouts, to serve
• 1 long red chilli, thinly sliced, to serve
• lime wedges, to serve

Method

• Step 1- Heat the oil in a large saucepan over high heat. Add the pork mince and cook for 4 minutes, until it changes colour, breaking up the mince with the back of a spoon. Finely grate the lemongrass directly into the pan. Add the garlic and cook for 2-3 minutes until the aromatics are fragrant and the pork is well coated.

• Step 2- Stir in the chilli jam, curry powder, fish sauce, coconut milk and stock. Bring to a gentle simmer over medium heat and cook for 6 minutes to allow the flavours to meld. Add the rice noodles to the broth and cook for 4 minutes. Stir in the snow peas and cook for a further 2 minutes until the noodles are tender and the peas are bright green and crisp-tender.

• Step 3- Ladle the soup into bowls. Top with fresh bean sprouts and serve with sliced chilli and lime wedges for squeezing.

TIP: Make this soup your own by swapping the snow peas for vegetables such as green beans, broccoli florets or sliced gai laan (Chinese broccoli), and topping the bowls with fresh coriander.