Coconut prawn soup with toasted sesame oil and chilli

Method

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.