a) Boil a full kettle.

b) Halve the mangetout widthways. Halve the Tenderstem® broccoli widthways.

c) Zest and cut the lime into wedges.

a) Pour the boiled water from your kettle into a saucepan with 1/4 tsp salt and bring back to the boil.

b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, drain the prawns and add them to the pan. Stir-fry for 4-5 mins.

b) Once hot, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

c) Stir in the peanut butter and coconut milk. Mix well until combined. 

d) Mix in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Add the mangetout to your soup.

b) Stir and cook until mangetout is tender, 2-3 mins. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.

a) Once the mangetout are cooked, add the cooked noodles and broccoli to the soup.

b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.

d) Taste and add more salt, sugar and lime juice if needed.

a) Share the noodle soup between your bowls. 

b) Sprinkle over the lime zest to finish. 

c) Garnish with any remaining lime wedges.

Enjoy!