Step 1

Heat a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add ginger, lemongrass and lime leaf and cook, stirring, for 30 secs. Add the pumpkin, stock, coconut milk and 2 cups (500ml) water. Bring to a simmer. Cook for 10 mins or until pumpkin is tender.

Step 2

Add prawns to the pumpkin mixture and cook for 3 mins or until the prawns curl and change colour. Stir in choy sum. Remove from heat. Add lime juice, sugar and fish sauce. Stir to combine.

Step 3

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.

Step 4

Divide the noodles among serving bowls. Ladle over the soup. Top with bean sprouts, coriander, mint and spring onion. Serve immediately.