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Caribbean Prawn & Mango Soup

Caribbean Prawn & Mango Soup

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

Caribbean Prawn & Mango Soup


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.

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