Peel the shrimp and set aside in a bowl. Put a little sesame oil in a hot pan and fry the shrimp shells in it, add vegetable stock and simmer for 10 minutes. Remove the shells from the stock, add orange juice and coconut milk, bring to the boil and reduce by a third of the liquid.
Bring a pot of salted water to a boil. Cut the kale into strips and blanch in boiling salted water for 2 minutes. Then rinse in very cold water and squeeze gently.
Chop the garlic and ginger, finely slice the lemongrass and add to the stock in the pan with the curry. Peel the pineapple, remove the stalk and cut into cubes. Add to the pan, bring to the boil, add the prawns, cover with the kale and simmer for 5 minutes. Season lightly with salt if needed.
Cook the glass noodles according to package directions. Strain and finish with a dash of soy sauce and olive oil.
Serve the curry with the noodles.