Instructions: Mix the crushed garlic with a knob of butter and save to cook the prawns.

Melt the rest of the butter in a large pan and add the spices. Fry to release the flavour. Add the vegetables and sweat in the spicy butter to coat them.

Add the rest of the aromatics, the stock and coconut milk and then coat until soft. Remove the ginger and then liquidise the soup. Check and adjust seasoning. Pass through a medium sieve.

Peel, de-vein and head the prawns.

In a hot frying pan or wok cook the prawn tails in the reserved garlic butter until they turn pink. Put the 2 prawns in the bottom of each shallow soup bowl and pour over the curried soup. Add the swirl of cream and a sprig of coriander before serving.

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