Coconut prawn soup with toasted sesame oil and chilli Recipe

Coconut prawn soup with toasted sesame oil and chilli Recipe

  • ½ lime, juice only
  • 300ml/10½fl oz hot chicken stock
  • 1 tbsp coconut cream
  • 2 tsp toasted sesame oil
  • 2 spring onions, chopped
  • pinch chilli flakes
  • 70g/2½oz raw king prawns
  • small handful fresh coriander leaves, to serve
  1. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes.
  2. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve.
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