Roughly chop the carrot, celery, onion, squash and garlic.

Heat a big pot over medium to high heat and add a splash of olive oil. Add the vegetables and cook for 5-6 minutes, stirring occasionally.

Add the water, chicken stock, ginger, curry and cayenne.

Lower the heat, out on a lid and let the veggies cook for 10-15 minutes or until they are soft.

Add the coconut milk and puree the soup with a stick blender until it's smooth.

Add salt to taste.

Salt the raw king king prawns and spike them onto two wooden skewers.

Heat a griddle pan and grill the prawn skewers evenly on both sides until they are just cooked through, ca. 4-5 minutes.

Take them out and brush them down with the teriyaki sauce while they are still hot.

Serve together with the soup.