Bring a medium saucepan of water to the boil. Thinly slice onion. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Remove centre veins from the makrut lime leaves, then finely chop. TIP: The makrut lime leaves are fibrous, so make sure to cut them into small pieces.

Cook udon noodles in the boiling water, stirring with a fork to separate, until softened, 2 minutes. Drain, then rinse under cold water.

In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until slightly tender, 3-4 minutes. Add garlic, Southeast Asian spice blend (see ingredients) and makrut lime. Cook, stirring, until fragrant, 1-2 minutes. Add coconut milk and the water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes.

While the laksa is simmering, thinly slice long chilli (if using). Cut lemon into wedges.

To the saucepan with the laksa, add Asian greens, the soy sauce, fish sauce & rice vinegar mix and the brown sugar, stirring to combine. Add prawns and cook until pink and starting to curl up, 3-4 minutes. Remove from heat. Squeeze in lemon juice to taste.

Divide udon noodles between bowls. Spoon over Singaporean prawn and coconut laksa. Sprinkle with chilli and torn herbs. Serve with any remaining lemon wedges.