Ingredients

Steps

• Combine lime juice, 300ml chicken stock, coconut cream, sesame oil, spring onions, and chilli flakes in a small saucepan.
• Bring the mixture to a boil and simmer gently for eight minutes.
• Add 70g prawns and return the soup to a boiling point.
• Remove from heat, cover, and let stand for 4 minutes until prawns are cooked through.
• Spoon into a bowl and garnish with fresh coriander.