Peel and cut the carrots, clean and dice the celery, clean the leek and cut into rings. Put everything in a saucepan, pour the vegetable stock and let it simmer. Peel the ginger and cut into fine cubes and add shortly before the end. When everything is soft, puree and add coconut milk. Then season to taste and puree again shortly before serving.

For the mango scampi, melt clarified butter in a pan and add sweet chili sauce. Sear the scampi in it, then add a little mango syrup and season with garlic salt and a little pepper.