Place the shallots, chilies, garlic, lemongrass, chili powder, turmeric, lemon juice and shrimp paste into a blender and blend to a smooth paste. Add a little olive oil to assist blending if required.
Heat the olive oil and stir fry the chili mixture for about 15 minutes, adding a little hot water if required. Add the canned soup and a further ½ can of water. Mix well, bring to the boil and simmer for 10 minutes.
Stir fry the prawns in a little olive oil in a small fry pan for about 2 minutes. Then add to the sambal, mix well, season with a little freshly ground black pepper and serve with fresh French bread.