Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic. Thinly slice the snow peas into thin sticks. Roughly chop the Asian greens. Remove the centre veins from the makrut lime leaves, then very finely chop. TIP: The makrut lime leaves are fibrous so you want 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 and refresh 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 chopped makrut lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, 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 and stir until combined. 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 if the soup looks too thick.

Divide the drained flat noodles and snow peas between bowls. Top with the coconut laksa. Sprinkle with the chilli and torn coriander. Serve with any remaining lemon wedges.