Begin by finely peeling and mincing a thumb-sized piece of ginger, then slice your chosen chilies for a touch of heat. Next, chop a handful of scallions and finely dice a red onion, ensuring the colors pop. Finally, grate the zest of a lime for that aromatic burst. Set all your prepped ingredients aside for easy access as you create your Ginataan Na Sugpo.

Take a stalk of fresh lemongrass, trim the ends, and give it a gentle smash with a knife to release its oils. Tie the stalk into a neat bundle using kitchen twine; this technique infuses your broth with incredible flavor while making it easy to remove later. Set this aromatic bundle aside as you move on to the next step—creating the base for your comforting prawns.

In a Dutch oven, heat 2 tablespoons of canola oil over medium heat until shimmering. Add the lemongrass bundle, minced ginger, sliced chilies, chopped scallions, and diced red onion, stirring well. Sauté these ingredients for 8-10 minutes, or until the onions become translucent and the mixture fragrant. This step builds the flavorful foundation for your Ginataan Na Sugpo.

Once the aromatics are ready, add in one diced fresh tomato to the pot. Stir and let cook for another 8-10 minutes, allowing the tomatoes to soften completely and mingle their sweetness into the mix. The onions should start caramelizing slightly, contributing to the overall warmth of your coconut broth.

Pour in one can of rich coconut milk, followed by a teaspoon of kosher salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-12 minutes, allowing all the flavors to meld beautifully. You'll know the broth is ready when a velvety sheen forms on the surface, making it perfect for your prawns.

Carefully fold in the raw prawns, making sure they’re enrobed in the creamy broth. Cover the pot and let them cook for about 5 minutes, or until they turn pink and opaque, signaling they’re perfectly tender. Keep an eye on them; overcooking can lead to a tough texture, so it's essential to reach that ideal doneness for comforting prawns.

Remove the pot from heat and stir in a handful of tender greens like baby spinach or sweet potato leaves. Watch as they wilt gently into the broth within about 2 minutes, adding vibrancy and nutrition to your Ginataan Na Sugpo. Before serving, be sure to discard the lemongrass bundle to avoid any surprises for your guests.

Ladle generous portions of your comforting prawns in coconut milk into warm bowls, pairing it with fluffy jasmine rice on the side. Add wedges of lime for a zesty touch, allowing everyone to squeeze their own before diving into this rich, heartwarming dish. Indulge in a meal that speaks of home and happiness!