Remove the outer hard leaves from the lemongrass. Put port, white wine, vermouth, lemongrass stalks and lime leaf in a saucepan and boil by half. Peel and chop the shallots. Peel the mango, banana, pineapple, and apple, core the apple, and cut all the fruits into evenly sized small cubes.
Shallots and the fruits to the wine stock form, with poultry broth infuse. Add curry paste and curry and cook for about 5 minutes. Then add whipped cream and 30 ml coconut milk and cook again a little bit. Season with salt, pepper and a pinch of sugar, blend in a hand mixer and pass through a fine sieve.
Remove the shell from the prawns and remove the intestines. Roast the prawns in a frying pan with olive oil, season with salt and pepper.
Thread one gamba each with basil and cilantro leaves onto wooden skewers. Heat the remaining coconut milk in a saucepan and whip with a milk frother or whisk until light and creamy.
Pour the soup into preheated glasses and pour the coconut foam on top. Place the prawn skewers on top.
Tip: If you don’t like cilantro, you can replace it with parsley.