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 very finely chop. TIP: The makrut lime leaves are fibrous so you want to cut them very finely!

Cook the udon noodles in the boiling water, stirring occasionally with a fork to separate, until softened, 2 minutes. Drain and refresh under cold water. Return to the saucepan.

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 lime leaves and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). 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 lime 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 lime juice to taste. TIP: Add a splash of water if the soup looks too thick.

Divide the drained udon noodles and snow peas between bowls and spoon over the coconut laksa. Top with the coriander and chilli (if using). Serve with any remaining lime wedges.