1 piece ginger (2); peeled and coarsely chop
1 large onion; coarsely chopped
1 red bell pepper; coarsely chopped
4 ripe tomatoes; coarsely chopped
4 cup fish stock
1 tablespoon fish sauce (nam pla)
1/4 teaspoon cayenne
4 cup coconut milk
24 prawn tails
3/4 cup cilantro; finely minced
1/2 cup parsley; finely minced

Place the ginger, onion, red pepper and tomato in the food processor until smooth. Transfer to a heavy casserole and cook at high heat, stirring, for 3-4 minutes,

Add the fish stock, fish sauce and cayenne, and stir to mix well. Bring to a boil, turn the heat down and simmer for about 10 minutes. Add the coconut milk and prawns and cook on hihg heat stirring, for about 3 minutes.

Turn down to a simmer and cook anothe 3 minutes. Stir in the cilantro and parsely before serving. Taste and adjust seasonings by adding more fish sauce and cayenne.

Yield: 8 servings