Cook for 1 min, then add the curry paste, stir and cook for 1 min more.

Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine.

Tip in the coconut milk and bring to the boil.

2)Add the fish sauce and a little seasoning.

Toss in the noodles and cook for a further 3-4 mins until softening.

Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins.

Scatter over some of the coriander.

3)Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.