Caribbean Prawn & Mango Soup
A quick and easy Caribbean Prawn & Mango Soup recipe from the Quick After Work cookbook.
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
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.