Subtly spiced Indian soup with prawns & coconut cream. Replace the prawns with fresh asparagus spears for a vegetarian option.
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 for another minute. Add stock and coconut cream and simmer for 20 minutes. Add lime juice and puree.
Add prawns and chilli powder and heat through.