a) Trim the green beans, then cut into thirds.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on high heat. 

b) Once hot, add the sliced pepper and season with salt and pepper.

c) Fry until softened and slightly charred, 4-5 mins. Continue to stir while it cooks.

a) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

b) Cut the lime into wedges. 

a) Once the pepper has softened, add the green beans, garlic and yellow Thai style paste. Fry until fragrant, 1 min. 

b) Once fragrant, stir in the coconut milk, soy and water for the sauce (see pantry for amount). Bring to the boil. 

c) Once boiling, stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) When the prawns have 2 mins left of cooking time, add the udon noodles to the laksa. 

b) Cook, using a fork to gently separate them, until warmed through and the prawns are cooked through, 2-3 mins.

c) When everything's ready, remove the laksa from the heat and squeeze in some of the lime juice.

d) Taste and season with salt, pepper and more lime juice if you feel it needs it. 

a) Share the prawn noodle soup between serving bowls. 

b) Serve with any remaining lime wedges for squeezing over to finish.