Prawn, Coconut and Coriander Soup

20 Tiger prawns
3 Red onions
Galangal
Ginger
Lemon grass
4 Red chillies
2 Limes; juice and zest
Coriander
Olive oil
1 1/2 pt Unsweetened coconut milk; (30fl oz)
400 ml Fish stock; (3/4 pint)
Caster sugar
Mint


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. Pur?e 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.