Preparation

Heat a dash of olive oil in a pan and then briefly stir-fry the vegetables in it.
Add the coconut milk, 1 l water and the fish stock cubes. Bring the soup gently to the boil.
Finally, add the crayfish, ensuring that these are heated thoroughly by heating them for ± 2 minuts.
Pour the soup into the bowls and sprinkle on the cashew nuts.