Ingredients

Steps

• Heat the oil in a frying pan and sauté the garlic for one minute.
• Add spring onion, chilli, lime zest, and prawn peelings and season with salt and pepper.
• Cook the mixture for one minute more.
• Stir in 150ml of coconut milk and 300ml of chicken stock and simmer for five minutes.
• Strain the soup through a sieve and discard the prawn shells.
• Return the remaining solid ingredients to the broth.
• Transfer to a bowl and garnish with coriander leaves to serve.