All the vegetables need to be diced or split into bits between 0.5 and 1 cm in diameter. Heat the oil in a wok or deep frying pan over a medium heat. Add the onion, Thai spice and turmeric and fry gently for 3-4 minutes until softened. Add the coconut milk and bring to the boil.

Stir in the cauliflower, ginger, chilli and lime zest and simmer for 5 minutes until the cauliflower is al dente. Stir in the prawns, cook for a further 1 minute and then remove the pan from the heat. Leave to sit for 5 minutes until the prawns are perfectly cooked. Add the lime juice.

Meanwhile, rehydrate the rice noodles according to the packet instructions and divide between serving bowls.

Spoon over the cauliflower curry and serve garnished with the hard-boiled egg halves, fresh coriander leaves and some crispy fried shallots. A fancy garnish which is easy in its own right.