• 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. Slice lemon into wedges. Thinly slice red onion and long chilli (if using). • Remove 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.

• 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 makrut lime. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, the soy sauce, the brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer.

• Add 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 lemon juice. Season to taste.

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