Saucy Coconut Noodles With Prawns

Bash and halve the lemon grass.

Heat a generous drizzle of oil in a large saucepan over a medium-high heat, and, once hot, add the prepped ginger, garlic, chillies and lemongrass.

Let it fry for 3 minutes, then add the fish sauce and let everything bubble for 1 minute. Next, add the coconut milk, vegetable stock and a pinch of sugar.

Let the broth come to the boil, and then once bubbling, reduce the heat to a gentle simmer, and leave (stirring occasionally) for 15 minutes.

Meanwhile, prep the remaining ingredients. If you’re using sugar snaps or green beans, halve them widthways, and if you’re using tenderstem broccoli, cut into thirds widthways.

Once the broth has only got 5 minutes left to simmer, add the noodles. Let it soften and briefly cook for 2 minutes, then add the vegetables and prawns and let it cook for the final 3 minutes. Add a good squeeze of lime and taste to check for seasoning.

Place the pan on the table with a ladle and tongs and serve into bowls. Top with the peanuts and coriander and make sure you have the remaining lime wedges, some sesame oil, and roasted chilli oil on the side for anyone that wants it.