Spring vegetable soup with prawns

Instructions

1 in a food processer, place sesame oil, lemongrass, ginger, chilli, sugar, coriander stems (save leaves for serving), zest and half the juice, then blitz to a coarse paste. This can also be done in a mortar and pestle.

2 in a deep non-stick saucepan lightly fry the paste for 30 seconds until fragrant, then add the stock, coconut milk and water. Heat until just boiling, then add the vegetables. Cook 1-2 minutes before adding the prawns.  Simmer for 4-5 minutes.  Add the noodles and cook for a further minute.

3 Serve soup with chopped coriander leaves and extra lime juice.