Brush squid with oil and chargrill in a hot griddle pan for 45 seconds per side.
Marinate the monkfish, prawns, and cooked squid in lemon juice.
Blend chillies, garlic, ginger, coriander, and sesame oil into a coarse paste.
Stir-fry the paste for 1 minute in a large pan.
Add 1.2 litres of coconut milk and 900ml of stock, then simmer for 10 minutes.
Soak noodles in boiling water for 4 minutes, then drain and refresh with cold water.
Blanch the sugar snap peas in boiling water and set aside.
Add fish sauce and monkfish to the broth and simmer briefly.
Stir in the squid and prawns until the prawns are opaque.
Serve the seafood broth over noodles and peas, garnished with herbs and spring onions.