Instructions: Place the peeled onions and some garlic into a blender with the chilli and the ginger. Peel and chop the galangal into it. Finely chop the lemon grass and add to the mix. Puree to a pulp.

Remove from the blender and heat in a pan until a rapid boil. Then add the coconut milk and stock and simmer for a few minutes.

Peel and remove the veins from the prawns, then add them with the limes to the simmering soup. Season and serve.

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