Coconut prawn soup with toasted sesame oil and chilli
By Phil Vickery
From Ready Steady Cook
Ingredients
- 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
Method
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.
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.