Vietnamese Cà Ri Chay Inspired Prawn & Butternut Noodles

While the butternut roasts, cut the lime into wedges.

Roughly chop the coriander (stalks and all).

Trim the pak choi, then thinly slice widthways.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Next, bring a medium saucepan of water to the boil with ½ tsp salt for the noodles.

Once boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

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

Once hot, add the curry powder and garlic, ginger & lemongrass puree. Fry until fragrant, 1-2 mins. 

Once fragrant, add the sambal (add less if you'd prefer things milder), coconut milk, honey and water for the soup (see pantry for both amounts).

Bring the soup to a boil, then stir in the prawns and pak choi. Simmer until the pak choi is slightly tender and the prawns are cooked, 5-6 mins. Remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the butternut is cooked, stir it through the soup. 

Stir in the noodles, vegan fish sauce and half the coriander.

Add in a good squeeze of lime juice.

Add a splash of water if it's a little too thick. Taste and season with salt, pepper and more lime juice if you feel it needs it.