In a saucepan, heat the butter until it foams. Sauté shallots, ginger and garlic in it. Deglaze with pineapple juice. Add soy milk and vegetable bouillon. Reduce slightly, remove from heat and blend with a hand blender.
Season again to taste and strain. In the meantime, sauté bean sprouts briefly in olive oil. Divide into plates, pour over the soup and sprinkle with coconut flakes.
The soy milk soup with ginger and coconut also tastes deliciously fresh when enjoyed cold in summer.