Garam Masala Prawn, Sweetcorn and Potato Soup

Wash hands and vegetables; cut spring onions, garlic and ginger and dice potatoes into bite-size pieces. Thaw frozen prawns in the refrigerator and keep raw-seafood equipment separate.

Heat 15 ml oil in a large pan over medium heat, then soften 60 g spring onions, 8 g garlic and 15 g ginger for 2–3 minutes.

Stir in 4 g garam masala and 3 g curry powder for about a minute to release their aroma.

Pour in 600 ml chicken stock and 500 g potatoes; bring to a boil, then simmer gently for 12–14 minutes until the potatoes are nearly tender.

Stir in 200 g frozen sweetcorn, 300 g thawed raw prawns and 200 ml milk. Simmer gently for about 3–5 minutes or longer if needed, until the prawns are pearly or white and opaque all the way through.

Stir in 10 g coriander, divide among four bowls and serve each with one wedge cut from the lime.