Caribbean Prawn & Mango Soup
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
Instructions
1
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.
2
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
3
Ladle into warmed bowls and sprinkle with chopped mango.
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Caribbean prawns with sweet mango soup sounds delicious!
Caribbean prawns with sweet mango soup?What a deliciously different dish!