Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic. Slice the snow peas into thin sticks. Roughly chop the Asian greens. Remove the 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 the flat noodles in the boiling water, stirring with a fork to separate, until softened, 2 minutes. Drain, then rinse under cold water. Add a drizzle of olive oil to prevent the noodles sticking together.

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

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

Add the Asian greens, soy sauce, fish sauce and brown sugar to the laksa, stiring to combine. Add the prawns and simmer, until the prawns turn opaque and start to curl up, 3-4 minutes. Remove from the heat and squeeze in lemon juice to taste. TIP: Add a splash of water to thin the laksa, if desired.

Divide the drained noodles and snow peas between bowls. Spoon over the prawn and coconut laksa. Sprinkle with the chilli (if using) and torn coriander. Serve with any remaining lemon wedges.