Place the prawns in a bowl of cold water so they start to defrost.

Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.

Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan.

Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water.

Boil for 12 minutes, stirring everything occasionally.

With 6 minutes to go, drain the prawns, finely chop and stir into the soup.

When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.