Prawn & pineapple laksa

Pour boiling water over the noodles and leave to soak for 4 minutes or until tender, then drain. Heat a large frying pan and add the laksa paste. Stir over a medium heat for 1-2 minutes, then add the stock, coconut milk and lime juice, and simmer for 5 minutes.

Add the prawns to the pan and simmer for 3-4 minutes, or until pink and opaque, then add the fish sauce, drained noodles and beansprouts, and season to taste. Bring just to the boil, then add the pineapple and spinach, and allow to heat through.

Ladle the soup into warm bowls, then top with chilli. Serve with shredded salad onions, cucumber, chopped coriander and lime wedges to scatter and squeeze over the top.