- In a saucepan over medium heat, add coconut milk, lemongrass, kaffir lime leaves, coriander roots, sambal oeleck, chilli and fish sauce.
- Bring to a slow simmer and let the flavours infuse for 5 mins.
- Add prawns and stir gently. Simmer for 5 mins or until prawns are cooked.
- Place 1 tsp of Yeo’s Sambal Oeleck in a small bowl and add oil. Stir.
- Ladle soup into a serving bowl. Garnish with coriander leaves. Drizzle with the sambal oeleck mixture. Serve with lime wedges.