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Spicy tomato, prawn & pasta soup
Spicy tomato, prawn & pasta soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate tomato soup with succulent prawns and bold spices for a delicious and comforting meal, perfect for any time of day.
Ingredients:
  • 165g (1 1/2 cups) dried elbow pasta
  • 24 (about 750g) medium green king prawns, peeled with tails left intact, deveined
  • Salt & ground black pepper, to taste
  • 36.40 gm olive oil
  • 1 medium brown onion, finely chopped
  • 10.00 gm curry powder
  • 1 tsp ground cardamom
  • 2.50 gm ground cinnamon
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp ground cloves
  • 3 400g cans Italian diced tomatoes
  • 500ml (2 cups) vegetable liquid stock
  • 82.50 ml fresh coriander leaves, to serve
Instructions:
  • Boil the pasta in a large saucepan of salted water according to package instructions until al dente. Drain and cover to maintain warmth.
  • Season prawns with salt and pepper. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Sear prawns for 3-4 minutes until curled and color changes. Transfer to a plate, cover with foil, and set aside.
  • Lower the heat to medium, then add the rest of the olive oil and the onion. Let it cook for 3 minutes, stirring occasionally. Mix the curry powder, cardamom, cinnamon, chilli powder (if using), and cloves together, then add them to the onion. Stir constantly for 1 minute until aromatic.
  • Combine the undrained tomatoes and vegetable stock in a pot and bring to a boil. Lower the heat to medium-low and let it simmer for 5 minutes. Add the drained pasta and cook for 2-3 minutes until heated through. Finish by stirring in the coriander.
  • Divide 4 prawns equally among serving bowls. Pour the steaming soup on top and enjoy with toasted crusty bread, if desired.

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