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Main course · Mexican

Caldo de Camarón Veracruzano (Veracruz Prawn Soup)

35 min Serves 4 ~128 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g raw king prawns
  • 400 g plum tomatoes
  • 1 onion
  • 2 garlic cloves
  • 900 ml fish stock
  • 1 fresh green chillies
  • 15 g fresh coriander
  • 1 lime

Nutrition (per serving)

Calories
128 kcal
Protein
19.9 g
Carbohydrate
8.3 g
of which sugars
5.8 g
Fat
1.2 g
of which saturates
0.3 g
Fibre
2.2 g
Salt
2.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion, garlic cloves and fresh green chillies in a large pan for 5 minutes.

  2. 2

    Add the plum tomatoes and cook for 8 minutes until thickened.

  3. 3

    Pour in the fish stock and bring to a simmer for 10 minutes.

  4. 4

    Add the raw king prawns and cook for 3-4 minutes until they turn pink and are cooked through.

  5. 5

    Scatter with fresh coriander and serve with a squeeze of lime.

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