A hint of lemongrass, creamy coconut and squash – a combination to die for!
Quite frankly, I love everything about this soup. The flavors, the texture – everything is just so lovely. Lemongrass and the spiciness from chili and cayenne pepper are very subtle and blend in perfectly with the sweetness from the coconut milk.
For decoration, I used some lemon grass to keep the prawns from “drowning” in the soup.
If you feel like it, you can also add a little bit of pumpkin seed oil, which will add a somewhat earthy flavor or fresh coriander. Some toasted baguette or ciabatta would also work nicely. Preparing this soup is quite easy and the coconut flavor reminded me a bit of summer (which is especially nice when it’s grey and cold outside…). Try it! Continue reading