Luxe Singaporean Prawn & Coconut Laksa

• Meanwhile, finely chop garlic.
• Trim and halve pea pods.
• 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 deep frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook onion and pea pods, 
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 a 
boil then reduce to a simmer, 2-3 minutes.  

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

• Add Asian greens and cooked rice noodles to the 
pan. 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.