Simmer coconut milk, cream, stock, Thai curry powder and chicken sauce at low heat for about 5 minutes.
In the meantime, rinse the shrimps in cold water and let them drain. Crush nuts roughly.
Add shrimps to the soup, bring to the boil briefly. Season to taste with salt, pepper and lime juice. Fill into soup bowls, sprinkle with nuts. Sprinkle with coconut chips and cress as desired.