Heat oil in a wok over medium heat, add Five Tastes Curry Paste Shot and cook for 1 minute or until fragrant.
Stir in coconut milk, water, fish sauce and sugar, cover and simmer for 2-3 minutes.
Reduce heat to medium-low, add vegetables, prawns and kaffir lime leaf, cover and cook for 5 minutes or until prawns are cooked through and vegetables are softened.
Place noodles into the base of 2 serving bowls and ladle prawn curry over the top. Garnish with coriander and serve with lime for squeezing.