Thai Prawn Soup

• 1 tablespoon Flora Cuisine
• 6 1/8 ounces prawns cooked peeled
• 2 cloves garlic chopped
• 1/2-1 tsp grated chilli
• 1 teaspoon ginger grated root
• 1 teaspoon lemongrass ready-grated, optional
• 1/2 cup coconut 11/2oz creamed, crumbled
• 1/2 Knorr Fish Stock Cube dissolved in 750ml, 11/4 pint boiling water
• 1 tablespoon tamarind paste
• 2 lime leaves optional
• 1/2 lime
• 1 teaspoon sugar to taste
• 1 pak choi finely shredded
• 1 bunch fresh coriander chopped

1. Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass and cook for 2 to 3 minutes.
2. Add remaining ingredients, except the coriander, bring gently to the boil and simmer for 2 to 3 minutes.
3. Stir in the coriander and serve with crusty bread spread with Flora pro.activ Buttery.

cuisine, prawns, garlic, chilli, ginger, tamarind paste, lime, lime, sugar, choi, fresh coriander

Taken from www.yummly.com/recipe/Thai-Prawn-Soup-378994 (may not work)