To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime.

Discard the prawn heads. For the prawns and broccoli, heat the oil over a medium heat, then fry the onion, garlic and chilli for 3-4 minutes to soften. Add the prawns and fry until they are pink ...

This signature Thai soup is spicy ... Store in the refrigerator or freeze for later use. 3. Spicy Prawn Soup with Lime, Lemongrass and Chilli: Bring the chicken broth to a boil.

In a large pestle and mortar, add in the garlic and chilli if using ... Add the cooked prawns and garnish with some roasted peanuts. Ready to serve.