• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Zest lime to get a pinch and then slice into wedges. • Thinly slice red onion and long chilli (if using).

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend (see ingredients) and a good pinch of lime zest. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, soy sauce, brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer, 2-3 minutes.

• Add tail-on prawns to the saucepan and cook until pink and cooked through, 3-4 minutes.

• Add Asian greens and cooked udon noodles to the saucepan. Cook stirring until wilted and combined, 1-2 minutes. • Remove from heat then add a squeeze of lime juice. Season to taste.

• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli. Tear over coriander. • Serve with any remaining lime wedges. Enjoy!