Vietnamese-Style Sweet Potato Cà Ri Noodle Soup

Boil a full kettle

Peel and chop the sweet potato[es] into bite-sized pieces

Peel and finely slice (don't chop!) the garlic

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add the cumin seeds, ground turmeric, cayenne pepper (can't handle the heat? Go easy!), ground coriander and ground allspice and cook for 30 secs or until fragrant, then transfer to a bowl to cool down – this is your Vietnamese spice blend

Tip: Watch the spices like a hawk to make sure they don't burn!

Return the pan to a medium heat with a generous drizzle of vegetable oil and a large pinch of salt

Once hot add the chopped sweet potato and cook for 7-8 min or until browned all over and beginning to soften

While the sweet potato is softening, bash the lemongrass with a rolling pin

Remove the tough outer layer[s] and set them aside, then chop the soft inner core[s] roughly

Chop the creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 900ml [1.8L] boiled water

Add the vegetable stock mix and 1 tsp [2 tsp] sugar – this is your coconut stock

Once the sweet potato has browned and softened slightly, add the sliced garlic, chopped lemongrass inner core[s] and Vietnamese spice blend with a pinch of salt to the pan and cook for 1 min or until the garlic has softened

Add the Tenderstem broccoli, coconut stock and lemongrass outer layer[s] and cook for an initial 3-4 min

Meanwhile, strip the mint leaves from their stems and discard the stems

Add the fine egg noodles to the pan and stir for 10 secs to separate the noodles, then cook, covered, for 4-5 min or until everything's tender – this is your Vietnamese-style sweet potato cà ri noodle soup