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.

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.

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