Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the snow peas into matchsticks. 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!

Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. Drain and refresh under cold water. Add a small 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. Add the onion and cook, stirring, until tender, 3-4 minutes. Add the garlic, Southeast Asian spice blend (see ingredients list) and chopped makrut lime 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 thickened slightly, 5 minutes.

While the laksa is simmering, thinly slice the long red chilli (if using). Cut the lime into wedges. Roughly chop the coriander.

Add the Asian greens, soy sauce, fish sauce and brown sugar to the laksa and stir until combined. Add the banana 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 udon noodles and snow peas between bowls and spoon over the laksa soup. Top with the coriander and chilli (if using). Serve with any remaining lime wedges.