Prawn soup

Ingredients

• 1 kgPrawns
• 800 gPeeled tomatoes
• 10 gFresh ginger
• 1 cloveGarlic
• as neededParsley
• as neededMarjoram
• as neededFine salt
• as neededExtra-virgin olive oil
• as neededBlack pepper
• 30 gShallot
• 80 gCarrots
• 70 gCelery
• as neededParsley stalks
• 1Fresh chilli
• 1 litreWater
• as neededExtra-virgin olive oil
• 320 g (4 slices)Homemade bread

Instructions

1. 1

   Clean the prawns

   Remove the heads and shells, keeping them to make the stock. Use a small knife to make a cut along the back of each prawn and remove the intestinal vein.

2. 2

   Chop the vegetables

   Clean the vegetables, then cut the celery, shallot and ginger into pieces.

3. 3

   Prepare the base

   Chop the chilli and carrot. Warm a drizzle of oil in a saucepan and add the shallot.

4. 4

   Toast the shells

   Add the vegetables and parsley stalks and cook for about 5 minutes, until golden. Add the prawn shells and toast for 2–3 minutes, stirring often, then pour in the cold water.

5. 5

   Make the stock

   Bring to the boil, then simmer gently for about 30 minutes. Strain the stock into a bowl. In another saucepan, warm a drizzle of oil with the garlic clove.

6. 6

   Cook the tomatoes

   Add the grated fresh ginger and let it flavour the oil briefly. Add the peeled tomatoes, crushing them with your hands, then season with salt and pepper.

7. 7

   Simmer and toast

   Pour in the stock; you will need about 500 g in total. Cover and cook over a medium heat for about 25–30 minutes, stirring occasionally. Meanwhile, cut the bread into slices and arrange them on a tray. Toast in a preheated fan oven at 200 °C for about 5 minutes.

8. 8

   Cook the prawns

   Remove the garlic from the sauce and add the peeled prawns. Cook for 4–5 minutes, until they are just pink and tender. Turn off the heat and finish with a few marjoram leaves.

9. 9

   Finish the soup

   Add chopped parsley and mix well. When the bread is well toasted, take it out of the oven.

10. 10

    Serve the soup

    Ladle the soup into bowls, add a little more chopped parsley and serve with the toasted bread.

What is prawn soup?

This is a tomato-based soup enriched with prawns and a stock made from their shells. Shellfish soups have many regional forms, and this version gets its character from ginger, fresh herbs and toasted bread.

Making stock from the shells gives the broth a savoury depth without adding another prepared ingredient. The bread makes each serving more substantial and gives you something to dip into the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 35g protein, 48g carbs, 10g fat.

The bread and tomatoes provide most of the carbohydrates, while the prawns contribute most of the protein. Olive oil adds fat, although the amount is not specified; a side salad or extra vegetables can balance the bread and soup on the plate.

Build flavour with the shells

Shells first: keep the prawn heads and shells after peeling, and toast them with the vegetables for 2–3 minutes. This brief browning helps flavour the water before the stock simmers.

Keep the stock gentle

Steady simmer: after bringing the stock to the boil, reduce the heat and let it cook gently for about 30 minutes. Strain it before adding it to the tomato base so the finished soup is smooth.

Balance the tomato and ginger

Ginger and garlic: briefly warm them in oil to release their aroma, but avoid letting the garlic colour too much. The ginger adds a fresh, warming note alongside the tomatoes.

Stock quantity: the method calls for about 500 g of the prepared stock in the soup. Strain and measure it before pouring it in.

Cook the prawns just until tender

Final minutes: add peeled prawns only after the tomato sauce has simmered for 25–30 minutes. Cook them for 4–5 minutes, stopping when they are just pink and tender.

Toast the bread for serving

Crisp slices: toast the bread in a fan oven at 200 °C for about 5 minutes, keeping an eye on it so it does not become too dark. Serve it alongside the soup or add it to each bowl just before eating.

Choose a simple accompaniment

Fresh finish: chopped parsley and marjoram bring a bright herbal note to the rich tomato broth. A crisp green salad can round out the meal without competing with the soup.

Recipe notes & tips

• Keep the prawn shells and heads for the stock, but discard the intestinal veins.
• Stir the shells frequently as they toast so they brown without catching.
• Strain the stock thoroughly before using it in the soup.
• Measure out about 500 g of stock for the tomato base.
• Toast the bread close to serving time so it stays crisp.
• Add the prawns near the end of cooking to keep them tender.

Variations

• Extra heat: leave some chilli seeds in for a sharper kick.
• Herb finish: add a little more parsley or marjoram just before serving.
• Softer bread: place the toast in the bowls and ladle the soup over it.
• More vegetables: serve with extra chopped carrots or celery alongside.
• Milder flavour: use less fresh chilli while keeping the ginger.

Common mistakes to avoid

• Discarding the shells: keep them to make the prawn stock.
• Boiling the stock hard: lower the heat after it boils and simmer gently for about 30 minutes.
• Skipping the straining: strain the stock before adding it to the tomato sauce.
• Adding all the stock without measuring: the method uses about 500 g in the soup.
• Overcooking the prawns: stop after 4–5 minutes, once they are just pink and tender.
• Leaving the toast unattended: check it during the 5 minutes at 200 °C so it does not burn.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat the soup gently on the hob until hot, avoiding a prolonged boil; store the toast separately and refresh it briefly in the oven.

Frequently asked questions