- 2 tsp vegetable oil
- ½ clove garlic, chopped
- ½ spring onion, finely chopped
- ¼ red chilli, seeds removed and finely chopped
- ½ lime, zest only
- 3 prawns, heads and shells only
- salt and freshly ground black pepper
- 150ml/¼ pint coconut milk
- 300ml/½ pint chicken stock
- small handful coriander leaves
- Heat the oil in a frying pan and fry the garlic for one minute.
- Add the spring onion, chilli, lime zest, prawn peelings and season with salt and freshly ground black pepper. Cook for a further minute.
- Add the coconut milk and chicken stock and simmer for five minutes.
- Pour the soup through a sieve. Discard the prawn shells but add the rest of the solid ingredients back into the soup.
- Transfer the soup into a serving bowl and garnish with the coriander leaves to serve.