COCONUT PRAWN SOUP WITH TOASTED SESAME OIL AND CHILLI
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
Directions
- 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.
