Vegetable Laksa Soup with King Prawns

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
When hot, add the mushrooms and pepper.
Stir and cook until softened, 2-3 mins. Stir in the Thai style spice blend (add less if you don't like too much heat) and ginger, garlic and lemongrass puree, then fry until fragrant, 30 secs.

Stir in the coconut milk, vegetable stock paste and water for the sauce (see ingredients for amount).
Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When the veg has softened, stir the cooked noodles into the laksa and heat through until everything is piping hot, 1 min.
Add a splash of water if it's a little too thick.

Stir in the soy sauce and lime zest, then add lime juice and salt to taste.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top.
Enjoy!