It is amazing, the photo doesn't do it justice! I think the tablespoon of thai green paste was a little too much for my taste. It was smarting the back of my throat, but once the flames died down, the flavours were allowed to come through and they were smooth, silky and creamy all at the same time. This is luxury in a bowl, the topping of toasted coconut and chopped corriander finished it off nicely.
If you are taking this to work in a flask, like Paul does, don't forget to heat up the flask first with some just boiled water. You can either take your toppings seperatly and spinkle on after pouring, or add to the flask at time of heating. They go soggy but its no big deal, they still add to the flavour and texture of the soup. Paul hasn't complained.