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.