Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass for 2-3 minutes.
Add the 750ml of fish stock, along with the creamed coconut, tamarind paste, sugar and shredded pak choi.
Bring gently to the boil and simmer for 2-3 minutes. Add the lime juice, then stir in the coriander and serve.
Cook's tip: Try serving this with toasted brown bread with your favourite Flora Pro-Activ spread for a more filling meal.
Cook's tip: The delicate balance of sweet, sour, salty and spicy flavours is a huge part of Asian cooking. In this recipe several of the ingredients have only approximate amounts (such as the chilli and sugar) - it is important that you taste as you go along, adding more or less to suit your personal tastes.