½ small pack coriander, stalks and leaves separated, stalks chopped
130g (any or a mix of) spinach, rocket and watercress
400ml can coconut milk
180g raw king prawns
150g straight to wok noodles(we used rice noodles or use dried and cook for 2 mins less than the cooking time)
½ lime, juiced
Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.