Mexican Prawn Soup

  • 21 Jan - 27 Jan, 2023
  • Mag The Weekly
  • Cookery


· 1 tablespoon vegetable oil

· 1 carrot, finely chopped

· 1 stick celery, finely chopped

· 3-4 green chillies, finely chopped

· 1 red onion, finely chopped

· 3 cloves garlic, crushed

· 1 teaspoon smoked paprika

· 1 teaspoon ground cumin

· 1 teaspoon dried oregano

· 1 tablespoon tomato purée

· 1 sweet potato, cut into cubes

· 400 g chopped tomatoes

· 180 g raw king prawns

· 1 avocado, chopped

· ½ bunch coriander

· 1 lime, wedged


Heat the oil in a large pan and cook the carrot, celery, chilli and ¾ of the red onion with some seasoning for 10-15 minutes or until soft. Add the garlic, spices and oregano, and cook for one minute, then stir in the tomato purée and cook for another minute. Tip in the sweet potato, chopped tomatoes and 350 ml of water, and simmer gently for 25-30 minutes or until the sweet potato is completely tender. Add the prawns and a little seasoning, and simmer for five minutes until they have turned pink and are cooked through. Stir the remaining red onion through the avocado and spoon over the soup, with the coriander. Serve with lime wedges.