Prawn and Coconut Soup

1 Chicken stock cube made up with 600ml water
1 400 ml can coconut milk
2 Stalks fresh lemon grass; cut into 2cm (1) pieces
6 Kaffir lime leaves; torn into quarters
2 Cm; (1) piece root ginger, peeled and thinly sliced
200 g Uncooked tiger prawns; (7oz)
1 tb Fresh coriander; chopped
1 Red chilli; sliced
2 tb Lemon juice
Salt and freshly ground black pepper


Pour the chicken stock and coconut milk into a pan. Add the lemon grass, lime leaves and ginger. Bring to the boil.

Add the prawns and boil for 3-4 minutes until cooked.

Remove from the heat and add the coriander, chillies and lemon juice. Season to taste.