Finey slice the ginger, garlic, chilli and coriander stalks and add to a large pan with the sesame oil and bruised lemongrass. Put on a medium heat for a couple of minutes until it starts to sizzle and becomes fragrant, then add the turmeric.

Stir in the stock and coconut milk; bring to a simmer.

Add the noodles and prawns.

When the prawns have turned pink, chop the pak choi and coriander leaves and add to the pan. Add fish sauce to taste and you’re done!