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.
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