Mexican Prawn Broth
Spicy prawn broth with guajillo chilli, a Pacific coast classic.
About this recipe
Mexican prawn broth is a comforting and spicy soup from the Pacific coast. Fresh prawns are cooked in a red guajillo chilli broth with vegetables, potato, carrot and a squeeze of lime.
History & Origin
Prawn broth is an emblematic dish from the Pacific coast states of Mexico, especially Sinaloa, Nayarit and Guerrero. It is famous throughout Mexico as vuelve a la vida, an infallible hangover remedy.
Estimated cost
£10.10
Total cost
£2.53
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
24g
Protein
26g
Carbohydrates
6g
Fat
4g
Fibre
680mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel the prawns and make a stock with the shells and heads: cook in 1.5 litres of water with onion and garlic for 20 minutes. Strain and reserve the stock.
- 2
Devein the guajillo chillies, toast on a comal and soak for 15 minutes. Blend with the tomatoes and a little stock. Strain.
- 3
In a pot, heat a little oil and fry the guajillo sauce for 5 minutes.
- 4
Add the prawn stock, diced potatoes and carrots. Cook for 15 minutes until the vegetables are nearly done.
- 5
Add the courgettes and peeled prawns. Cook for only 5 more minutes as prawns overcook quickly.
- 6
Serve piping hot with fresh coriander and lime to taste.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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