In a deep saucepan or soup pot, add noodles, prawns, broccoli, leek, edamame, coconut milk, stock cube, curry paste, soy sauce, and water.

Turn the heat to high and bring the mixture to a gentle boil. Stir occasionally to make sure noodles separate and cook evenly.

Cook for 5 minutes, or until the prawns are cooked through and the noodles are soft. Add a little extra boiling water if you prefer it soupier.

Serve hot with optional chilli flakes, coriander, or lime wedges. Store leftovers in the fridge for up to 3 days.