1. Add tomato paste, crayfish, thyme, rosemary, saffron, chicken and vegetable stocks, and bring to a simmer. Cover partially and cook for 35 minutes or until vegetables are tender
2. Add the coconut cream, stir to combine and remove partially the lid. Taste for seasoning and add salt and pepper as required. Simmer for a further 15 minutes, stirring occasionally.
3. Remove from the heat, and allow the soup to cool slightly.
4. Using a stick blender, blend the soup for about a minute or until it is smooth and velvety. Taste and adjust the seasonings to your taste, if necessary.
5. Serve with a crusty bread or your favourite side dish.
