• Before starting, wash and dry all produce.
• Heat a large pot over medium-high. 
• Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.

• Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Juice lime.
• Remove outer layer of lemongrass, then halve crosswise. Place on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
• Pat salmon dry with paper towels. Season with salt and pepper. 

• To the pot with carrots, add lemongrass, curry paste, ginger-garlic puree, chili-garlic sauce and 1 tbsp (2 tbsp) lime juice. Sitr to combine. Cook for 30 sec, until fragrant.
• Add stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Cover and bring to a boil over high.
• Once boiling, reduce heat to medium. Cover and cook for 4-5 min, stirring occasionally, until broth reduces slightly.
• Remove and discard lemongrass.
• Add bok choy and salmon. Cook for 3-4 min, until salmon is firm and opaque.** 
• Using a spatula, break up salmon into bite-sized pieces, removing and discarding skin.

• Return broth to a boil.
• Once boiling, add ramen noodles. Cook uncovered for 1-2 min, until tender.
• Remove from heat, then add fish sauce. Stir to combine.
• Divide noodle soup between bowls.
• Tear cilantro over top.

If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia, removing and discarding skin, if you like.**