Begin by mincing the ginger, slicing the serrano peppers, and chopping both scallions and red onions. Rinse and dice the tomatoes. Grate some lime zest.

Take your fresh lemongrass, trim its ends, halve the stalks, and gently smash them. Tie into a bundle.

In a Dutch oven, heat canola oil, add the lemongrass, ginger, sliced peppers, scallions, and red onions. Cook for 8 to 10 minutes.

Stir in the diced tomatoes and cook for another 8 to 10 minutes until softened.

Pour in coconut milk, add kosher salt and black pepper, and bring to a gentle boil. Simmer for 10 to 12 minutes.

Fold in the raw prawns, cover, and cook for 5 minutes until pink.

Stir in greens and allow them to wilt for 2 minutes. Discard lemongrass bundle.

Serve in bowls with jasmine rice and garnish with lime wedges.