Indian Lime, Coriander & Prawn Soup



1 cinnamon stick
3 whole cloves
3 cardamom pods
1 tablespoon butter
1 finely chopped onion
1 large finely diced potato
¼ tablespoon turmeric
2 cups vegetable or chicken stock
1 cup coconut cream
Juice of 1 lime
Pinch chili powder
100 grams peeled prawns
Salt & pepper to season


Briefly microwave cinnamon, cloves and cardamom to release aroma and place in a piece of muslin tied with thread.

Fry onion and potato in butter for several minutes and then dust with turmeric. Fry another minute. Add stock and coconut cream and simmer for 20 minutes. Add lime juice and puree.

Add prawns and chili powder and heat through.

(Optional: Serve topped with shreds of lime and a little chopped fresh coriander)