Caribbean Prawn & Mango Soup
Rob Wells
2 servings
25 minutes
306
This flavourful and filling soup is the perfect fodder for chillier days (especially with a chunk of crusty bread!). A quick and easy Caribbean Prawn & Mango Soup recipe from the Quick After Work Cookbook.
Ingredients
- Vegetable oil 2 tsp
- Spring onions 4, trimmed and chopped
Root ginger 15g (½oz), peeled and finely chopped
- Chopped tomatoes 400g can
- Vegetable stock 225ml (8fl oz)
- Jerk seasoning 1 tsp
Mango juice 150ml (¼ pint)
- Ready cooked basmati and wild rice half 250/280g microwave pack
- Cooked peeled prawns 110g (4oz)
- Fresh prepared mango 75g (3oz), finely chopped
Directions
- Heat the oil in a saucepan and gently fry the spring onions and ginger for 2 minutes until softened. Stir in the tomatoes, stock and jerk seasoning. Bring to the boil and simmer gently for 5 minutes
Stir in the mango juice and rice and simmer for a further 5 minutes. Stir in the prawns and heat through, stirring, for 2-3 minutes until piping hot
- Ladle into warmed bowls and sprinkle with chopped mango.