Wash your prawns, pat them dry and rub them in the grated ginger.
Grate the carrots and leave them to the side.
Heat the coconut oil in a pot add the curry paste and fry for 30 seconds, add in the carrot and stir for another 30 seconds then pour in the coconut milk and stock. Let this cook for 5 minutes on a simmer.
Finely slice up the chilli and coriander. Spirulize the courgettes then throw them into the soup along with the chilli and prawns, Cook for 4 minutes then serve with fresh coriander.
Feel free to add other veggies in here like mushrooms, peppers or sugar snaps!