Peel and finely grate the ginger and garlic clove. Heat the oil in a pan, add the ginger, garlic, a handful of kaffir lime leaves, chilli flakes and finely chopped onion and gently fry for around 1 minute before adding in the chopped up tomato and coconut cream. Stir well and simmer for around 20 minutes.
Add in the remaining ingredients and stir well. Simmer for 5 to 10 minutes, blend with a hand blender and season to taste. Serve garnished with dried rose petals and red chilli flakes.