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ingredients
Avocado
2, pitted and peeled
Garlic
1 clove
Chicken stock
600 ml
Coconut milk
200 ml
Cucumber
1, deseeded and diced
Lime juice
Wasabi
paste
Prawns
4 king, ready to cook
Olive oil
2 tbsp
Tomatoes
2 peeled and diced
Coriander
to garnish
Preparation
Puree together the avocado and the garlic with a little stock.
Add the coconut milk, half the cucumber and stock until the desired consistency is achieved.
Season to taste with lime juice, salt and a little wasabi paste.
Chill for at least one hour.
Skewer the prawns onto kebab sticks, season with salt and ground black pepper and fry in hot oil for 1-2 min.
Transfer the soup into bowls, sprinkle with the tomatoes and the remaining cucumber, place the prawn kebabs on top and garnish with coriander.
