Tomato, Ginger and Roasted Prawn Soup

Yield: Serves 4

Photo and recipe by Dan Clapson


8 (2 L) cups water

4 large tomatoes, quartered

5 cm piece of ginger root, peeled

5 cm piece lemongrass

2 yellow onions, peeled and halved

4 garlic cloves

1 jalapeno, halved, seeds removed

1 lemon, quartered

1 bay leaf

1 tsp Korean red pepper flakes

½ tsp ground black pepper

1 Tbs (15 mL) sriracha

1 Tbs (15 mL) soy sauce

salt (to season)

24 medium prawns (peeled and tails removed)

1 Tbs (15 mL) camelina oil

salt and pepper

3 green onions (thinly sliced)


  1. Place first 14 ingredients in a large pot and bring to a boil on medium-high heat. Reduce to low heat, cover and let mixture gently simmer for 2 hours.
  2. Next, remove pot from heat and once soup has cooled slightly, pour through a fine mesh strainer several times to remove as much of the solids as possible. Soup should have a light red hue to it.
  3. Preheat oven to 425º F. Toss prawns in camelina oil, season with salt and pepper and place into a baking dish. Let roast until cooked through, about 5-6 minutes.
  4. To serve, place 6 prawns and some of the sliced green onions into 4 separate bowls. Ladle soup over top and serve immediately.

*Note: this soup can also be served chilled

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