Prawn & Coconut Soup Recipe

Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion, garlic, ginger, and red chili. Sauté for 5 minutes until softened.

Add the lemongrass stalk, vegetable or fish stock, and coconut milk to the saucepan. Bring to a simmer and let it cook for 10 minutes to infuse the flavors.

Remove the lemongrass stalk from the soup and discard.

Add the prawns to the saucepan and cook for about 5 minutes until they turn pink and are cooked through.

Stir in the lime juice and season with salt and pepper to taste.

Serve the soup hot, garnished with fresh cilantro.