Spicy Prawn Soup

Spicy Prawn Soup

Spicy Prawn Soup


This soup is a variation of one of my mother in law’s favourite recipes. She calls her recipe zuppa soup, but I’ve changed the name to Spicy Prawn Soup to better describe it. Let me just say that I have a really hard time following recipes, which might seem pretty obvious given that the first thing I did was change the name of this one. When it came time to make the soup, I couldn’t help myself, I had to make a few little tweaks. That’s how I cook, feeling my way through a recipe and tweaking little things as I go. I feel that recipes are really more of a guideline than a steadfast rule of how to cook anything. Ultimately, any recipe can and should be modified to reflect your own taste. Also, I really don’t like to measure things (another reason following a recipe is hard), so a lot of my meals are made by feel or by “eye-balling” the ingredients. Unless I’m using baking powder or soda, in which case it’s a good idea to measure. It’s also important not to confuse the two; a valuable life lesson learned through experience. All of this creates a bit of a challenge for me when I’m working on my blog because I actually have to measure the ingredients in order to share the recipe. It takes me a little out of my comfort zone and I find I have to concentrate a lot more than I normally would if I was just throwing something together.

As with most of my recipes, this spicy prawn soup recipe is very quick and easy. It’s the perfect meal for a busy night and it’s a great way to warm up through the cold winter months. I hope you enjoy it!


2 tbsp extra virgin olive oil

1/2 Cup onion, diced

1/2 Cup fennel, diced

2 carrots, diced

3 celery stalks diced

1 clove garlic, minced

4 Cups chicken stock

398 mL diced tomatoes

1 tbsp dried oregano

pinch of chili flakes

1 Cup whole wheat fusilli

20 prawns

Heat the oil in a pan over medium heat. Add the onions, fennel, carrots, celery and garlic. Saute for about 5 minutes until starting to sweat. Stir in the chicken stock, diced tomatoes, oregano and chili flakes. Bring to a boil and then stir in the fusilli noodles. Continue cooking until the noodles are “al dente” about 6 – 8 minutes. Stir in the prawns and cook for 2 – 3 minutes longer until the prawns are cooked through. Enjoy!


  1. Nancy says:

    I like to think of recipes as “suggestions”… which means I think what you did to your MILs recipe is perfectly normal. πŸ™‚ I bet each are equally delicious in their own way. By looking at your photos, I wouldn’t mind a big bowl of this spicy prawn soup one bit! It sounds like it has the perfect level of spice…and with the sweet prawns…Mmm Mmm good! Thanks for bringing this delectable creation to share with all of us celebrating the anniversary of Fiesta Friday.

    • Thank you for the nice comment and for following. There are so many delicious looking recipes at Fiesta Friday. I’ve only had a chance to read through a few of them but the pictures look amazing.

  2. Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener

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