Singaporean-Style Prawn & Coconut Laksa

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Zest lime to get a pinch, 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, stirring, 
until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend 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 the boil, then reduce to a simmer, 2-3 minutes. 

• Add peeled 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 with salt and pepper.